Indonesian Pickles Acar

Indonesian Acar spicy


  • 2 Persian cucumber
  • 1 small carrot
  • 3 shallots
  • 2 tbsp white vinegar
  • 1 tbsp sugar or to taste
  • salt


  • garlic, ginger, and chili to taste


  • Substitute sugar with 1/4 to 1/2 cup small pineapple chunks.
  • Substitute cucumber or carrots with bell pepper.


Cut the cucumber and carrots into matchsticks or bite-sized cubes.

Quarter and finely slice the shallots.

In a BOWL, add the vegetables and 1 tsp of salt. Mix well and let it sit for 10 minutes. Rinse.

In a CUP, combine 1/2 cup of hot water, vinegar, sugar, and 1/2 tsp of salt until the sugar is dissolved. Optionally, add grated garlic, ginger, and finely chopped chilies. Pour the mixture over the vegetables and mix well.

Allow the mixture to cool to room temperature, then transfer it into a glass jar. Seal the jar tightly.

Refrigerate for a minimum of 4 hours up to 3 days.

The pickles can be kept in the fridge for up to 1 week.