Acar - Indonesian Pickle

Method4 steps

1. 1

   Step 1: Prep the vegetables: Scrub/peel the cucumber (2 small), remove the seeds, and cut it into small cubes. Peel carrot (2 small) 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.

   Uses 2 small cucumber, remove the seeds and cut into cubes · 2 small carrot, peeled and cut into cubes · 25 Thai/bird-eye chili, remove the stems and chopped · 3 French shallot (or 15 Chinese/Asian shallot), peeled and half each shallot

2. 2

   Step 2: Salt (About 1 tsp) 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.

   Salt-rest chopped vegetables · 10 minUses diced cucumber, carrot, shallot and chopped chillies · About 1 tsp salt for salting vegetables, then rinsed off · Running water for rinsing salted vegetables (quantity unspecified, discarded)

3. 3

   Step 3: Pickle the vegetables: Boil water, sugar, salt (1 teaspoon), 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.

   Pickle Rest · 10 minUses rinsed and drained salted vegetables · 500 ml (2 cup) water · 150 gram (3/4 cup) sugar · 1 teaspoon salt · 2 tbsp white vinegar

4. 4

   Step 4: Let the jars cool slightly, then refrigerate promptly. Keep the acar refrigerated; rest it for at least one day to develop its flavour before serving.

   Refrigerate acar for at least one day · 1440 minUses freshly mixed acar in clean jars