Acar (Indonesian Pickles)

Acar are the slightly sweet, sour, spicy pickles that accompany almost every meal in Indonesia. They’re popular in Malaysia, Singapore and Brunei as well and are similar to Indian achar and Thai ajat. Acar keeps well in the fridge for several months and is rather addictive, so it’s worth making a big batch. Ensure it’s packed into a sterilised container and cover it with a cartouche cut from baking paper to help keep the vegetables submerged (see video for details). It’s great with rendang, satay, and telur dadar. If you prefer a less spicy pickle, remove the seeds and membrane from the chillies before slicing them into half-moons.

Makes about 3 cups

Ingredients

2 Lebanese cucumbers
2 carrots, peeled (about 300g total)
2 red shallots, peeled
2 long red chillies

Pickling Liquid

300g white sugar
300ml white spirit vinegar

Method

Make Pickling Liquid: Combine sugar and vinegar in a small saucepan and bring to the boil, stirring occasionally until sugar dissolves. Set aside to cool.
Meanwhile, halve cucumbers lengthways, seed and cut into small dice (about 5mm).
Cut carrot and shallot into same size dice.
Slice chilli into rings about 2mm thick.
Combine cucumber, carrot, shallot and chilli.
Pack into a sterilised non-reactive jar or container and top up with Pickling Liquid.
Set aside for at least an hour before using.
Store acar refrigerated.