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Acar timun (Indonesian pickled cucumber)

These Indonesian pickles are easy to make, with a nice crunch and tasty flavor.

Prep Time
15 mins
Total Time
15 mins
Servings: 8 approx
Calories: 64 kcal
Course: Condiments
Cuisine: Indonesian

Ingredients

  • 1 Persian cucumber or similar small cucumber, or ½ English cucumber
  • ½ carrot small/medium
  • 2 shallots small, or 1 if larger
  • 1 Bird's eye or other chili optional, or more/less
For brine
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ⅓ cup hot water (best if just boiled) or a little less, if you prefer stronger
  • 2 tablespoon rice vinegar or can use white vinegar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Divide the vegetables between two jars, with similar amounts of each in each jar, or place all in a large jar.
  4. 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

Calories 64kcal (3%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 0.2g (0%) Saturated Fat 0.03g (0%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.01g Sodium 608mg (25%) Potassium 246mg (7%) 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

% 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.