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 achat. Acar keep well in the fridge for several months and is rather addictive, so it’s worth making a big batch. Ensure they’re packed into a sterilised container and cover them with a cartouche cut from baking paper to help keep them submerged (see video for details). 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
Pickling Liquid
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