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–+ servings
acae, a bowl of vegetable pickle with carrots, cucumber and cauliflower

Acar Recipe

Azlin Bloor
Acar, an easy, beloved vegetable pickle from Singapore and Malaysia, is a culinary treasure that brings a burst of flavours to any meal.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course side
Cuisine Malay
Servings 8
Calories 32 kcal

Ingredients
  

Vegetables and Aromatics
  • 1 shallot
  • 1 garlic
  • 2 red chillies
  • 2 green chillies
  • 1 large cucumber
  • 1 small carrot
  • ¼ cauliflower
  • 1 small can pineapple in chunks, optional
Everything Else
  • 1 Tbsp vegetable or peanut oil
  • ½ tsp turmeric
  • 250 ml vinegar (375ml or 1 1/2 cups if you're planning to store it)
  • ½ tsp salt
  • ½ tsp sugar

Instructions
 

Prep Work

  • Halve, then slice the shallot thinly.
    Slice the garlic widthwise.
    Slice the chillies up into long, thin pieces. If they are small, leave them whole if you prefer, as I've done with the green chillies here.
    1 shallot , 1 garlic, 2 red chillies, 2 green chillies
  • Cut the cucumber into 3 - 4 parts, depending in how long it is. You are aiming for each part to be a finger length.
    Then, place each piece on its end and slice off the green length straight down in 4 parts, leaving the the middle seeded part, which will be rectangular cube (cuboid) in shape.
    Cut the green parts into sticks, see image and video. Save the middle parts for salad, or just munch on them, as I do!
    1 large cucumber
    sliced cucumber for acar
  • Peel or scrub your carrot, then cut it into similar length sticks as the cucumber.
    1 small carrot
  • Cut up the cauliflower into little bite-sized pieces.
    ¼ cauliflower

Let's Get Cooking

  • Heat the oil on medium and fry the shallots for 1 minute.
    1 Tbsp vegetable or peanut oil
  • Add the garlic, stir, and add the turmeric and stir again.
    ½ tsp turmeric
  • Pour in the vinegar, stir and add the carrots and cauliflower, along with the salt and sugar.
    Stir well, bring to a simmer and reduce the heat to low. Simmer for 5 minutes, then take it off the heat.
    ½ tsp salt, 250 ml vinegar, ½ tsp sugar
  • Stir in the cucumber sticks and pineapple pieces, if using, along with the juice.
    Taste, and adjust the salt and sugar content if necessary.
    1 small can pineapple

Nutrition

Calories: 32kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 200mgPotassium: 193mgFiber: 2gSugar: 3gVitamin A: 1817IUVitamin C: 28mgCalcium: 19mgIron: 0.4mg
Keyword acar, cucumber, pickle, vinegar
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