Indonesian Achar Pickled Vegetables Recipes

INDONESIAN ACHAR (PICKLED VEGETABLES)

Steps:

• Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes to get the crunchiness.
• Blend the spice paste in a food processor.
• Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
• Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
• Dish out, let it cool to store in a jar or container. Keep chilled in the fridge. Achar taste best overnight after the flavors have developed. It can last for about 4 weeks.

ACAR - INDONESIAN PICKLE

Steps:

• Prep the vegetables: Scrub/peel the cucumber, remove the seeds, and cut it into small cubes. Peel carrot and shallot and cut them into small cubes. Chop red chilies. Please make sure that the cucumber, carrot, and shallot are all about the same size. You should get about 3 cups of vegetables.
• Salt the vegetables: Sprinkle chopped vegetables with about a teaspoon of salt in a mixing bowl and set aside for 10 minutes. Salting reduces the water content from the vegetables and makes the pickle crispier. Salt chilies separately if you don't want a spicy pickle. Wash the vegetables under running water and strain with a colander. Set aside.
• Pickle the vegetables: Boil water, sugar, salt, and vinegar in a pot until sugar dissolves. Turn off the heat and add all the vegetables into the pot. After 10 minutes of resting period, transfer the pickle to clean glass jars. You should be able to fill four 8-ounce glass jars.
• Storing and serving the pickle: Let the pickle cool slightly before storing it in the fridge. It is best to rest the pickle for at least one day to develop the flavor before serving. An unopened jar should stay fresh for up to two months. Once open, please consume the pickle within one week.

ACHAR (INDONESIAN QUICK PICKLES)

Steps:

• Cut the cucumber, carrots, and onion into julienne strips.
• Place all vegetables in a medium-large glass bowl, sprinkle with salt and toss to combine.
• Let stand at room temperature for 30 minutes.
• Put the vegetables in a colander and rinse under cold water to remove the salt, drain well.
• Combine the vinegar, water, and sugar in a small saucepan.
• Heat until the sugar is dissolved and the liquid is boiling.
• Immediately pour over the vegetables in the bowl, toss to combine.
• Cover and refrigerate for at least 3 hours.
• Serve cold.