Acar (Indonesian Pickled Vegetables)

sweet-sour cucumber, carrot, and bean sprout pickle

Makes 4.5 cups · 27 kcal per serving

Ingredients

• 300 g Cucumber
• 195 g Carrot
• 75 g Shallot
• 120 g Mung Bean Sprouts
• 11 g Thai Chile
• 9 g Garlic
• 8 g Ginger
• 1.5 g Turmeric
• 9 g Vegetable Oil
• 105 g Rice Vinegar
• 90 g Water
• 36 g White Sugar
• 6 g Salt

Method

1. 1. Cut the cucumber and carrot into short batons, halve the shallots, and lightly bruise the chiles.
2. 2. Warm the oil and fry the garlic, ginger, and turmeric until fragrant, ~1 min.
3. 3. Add the vinegar, water, sugar, and salt and bring to a boil.
4. 4. Add the carrot and bean sprouts and simmer just 1 min to keep it crisp, then take off the heat and stir in the cucumber, shallot, and chiles.
5. 5. Cool and chill at least a few hours before serving.
6. Best within a day or two, before the bean sprouts soften.