Acar Cucumber Pickles Recipes

ACAR

Steps:

• Wash all vegetable. Dice cucumber into ¼ inch cube. (if using smaller cucumber such as Persian, cut in ½ lengthwise, then slice about ¼" thick to create moon-shape). Discard the stem of bird's eye chili pepper. Peel shallot and cut in half or fourth or into smaller pieces depends on how big the shallots you're using.
• In a small saucepan or pot, combine all ingredients for pickling solution. Bring mixture to a boil over medium heat. Turn off heat and immediately add shallots. Let mixture cool down to room temperature.
• Add remaining ingredients.
• Place acar in a glass jar with a tight-fitting lid and refrigerate.

SPICY CUCUMBER PICKLES (ACAR TIMUN)

Steps:

• Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
• Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
• Cut the carrot into pieces the same size as the cucumber.
• Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
• Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.

ACAR (CUCUMBER PICKLES)

Steps:

• Combine the water, vinegar, sugar, salt, hot red peppers, garlic, turmeric and ginger. Bring to the boil and let simmer 10 minutes.
• Meanwhile, prepare the cucumber rounds and put them in a bowl with a tight-fitting lid. Cut the red and yellow peppers and onion into one-inch squares and add them to the bowl. Pour the vinegar mixture over all. Seal tightly. Let stand until cool and refrigerate overnight or longer. These pickles must be made 24 hours in advance.