Sweet-Sour Cucumber and Carrot Pickle with Turmeric (Acar Kuning)

Locale: Indonesia

Source: James Oseland, Cradle of Flavor [p. 130]

Serves: 4

Ingredients

  • 4 or 5 small kirby cucumbers (about 14 oz total), cut into 1/4-inch matchsticks, 2 inches long
  • 2 medium carrots (about 7 oz total), cut into 1/4-inch matchsticks, 2 inches long
  • 3 shallots (2.5 oz), thinly sliced
  • 1 or 2 fresh Holland chiles, stemmed and sliced on diagonal about 1/4-inch thick
  • 2.5 tsp kosher salt

Flavoring Paste

  • 4 shallots, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 3 candlenuts or macadamia nuts
  • 2 inches ginger, peeled and sliced
  • 2 inches turmeric, peeled and coarsely chopped
  • 2-8 small dried red chiles (such as arbol), stemmed and chopped
  • 5 tbs peanut oil
  • 0.25 tsp black mustard seeds
  • 4 tbs palm, cider, or rice vinegar
  • 4 tbs sugar

Steps

  1. Combine cucumbers, carrots, shallots, and chiles. Sprinkle with salt and let sit at rom temperature for 1.5-2 hours.

  2. Mix flavoring paste.

  3. Heat oil over medium-high heat, add mustard seeds, reduce heat to medium-low and add paste, stirring to prevent scorching, 5-7 minutes. Add vinegar and sugar. Raise heat to bring to a lively simmer. Stir until sugar is dissolved , about 2 minutes. Remove from heat and set aside.

  4. Check vegetables for salt. If too salty, rinse and drain. Add to the cooled paste.

Notes

Log

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