Acar timun (Indonesian pickled cucumber)
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Unrated
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Prep Time
15 mins
-
Total Time
15 mins
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Servings
8 approx
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Calories
64 kcal
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Course
Condiments
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Cuisine
Indonesian
Acar timun (Indonesian pickled cucumber)
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These Indonesian pickles are easy to make, with a nice crunch and tasty flavor.
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Ingredients
- 1 cucumber or similar small cucumber, or ½ English cucumber, Persian
- ½ carrot small/medium
- 2 shallot small, or 1 if larger
- 1 bird's eye chili optional, or more/less, or other chili
For brine
- 1 tablespoon sugar
- ½ teaspoon salt
- ⅓ cup water best if just boiled) or a little less, if you prefer stronger, hot
- 2 tablespoon rice vinegar or can use white vinegar
Instructions
- Cut the cucumber in half then half again lengthwise. Cut off the seeds from the middle of each piece, then chop into relatively shall chunks.
- Peel the carrot and cut into small dice, a similar size to the pieces of cucumber or slightly smaller. Peel and dice the shallots in similar size. If you are using chili, remove the seeds and stem then cut in small slices.
- Divide the vegetables between two jars, with similar amounts of each in each jar, or place all in a large jar.
- Add the sugar and salt to the hot water and stir to dissolve. Add the vinegar and mix in then pour the mixture over the vegetables, dividing evenly if in two jars. Stir to mix or cover with a lid and shake gently. You can either after it rests around 15 minutes, or store in the fridge for a couple days for later use.
Notes
- You might want to taste a little of the brine before you use it to see if it is the right flavor for what you are looking for - some prefer to use almost as much vinegar as water, and with more sugar, for example. These do tend to be slightly on the sweeter side compared to US pickles. So feel free to adjust to taste.
- If the sugar and salt don't dissolve, then warm the mixture either on the stove or in a microwavable bowl for short intervals to help it warm enough to dissolve.
- You can also use pickling cucumbers if that's all you have or prefer, but I'd recommend peeling them and definitely removing the seeds.
- While I have diced the vegetables here, you can also cut julienne or in thinner slices, if you prefer.
Nutrition Information
Show Details
Calories
64kcal
(3%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.01g
(0%)
Sodium
608mg
(25%)
Potassium
246mg
(5%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
2792IU
(56%)
Vitamin C
36mg
(40%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8approx
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 608mg | 25% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2792IU | 56% |
| Vitamin C | 36mg | 40% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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