Acar pickles

Preparation info

  • Difficulty


  • Serves


Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

The perfect sweet, tangy, fresh, crunchy contrast to add to any meal. These speedy pickles are ready in half an hour and will keep in the fridge for a week. I can happily drink the sweet sour juices that puddle at the bottom.


  • 400 g (14 oz) carrot, cucumber or a mixture of both
  • 3 small red Asian shallots, finely sliced
  • 1 red bird’s eye chilli, halved and seeded
  • 2-3 tablespoons sugar
  • 1 teaspoon salt
  • 4 tablespoons rice or cider vinegar


Peel the carrots and peel and seed the cucumbers. Cut both into thin julienne sticks.

Put into a lidded plastic container with the shallots, chilli, sugar and salt. Shake very well to muddle the vegetables and release the flavours. Add the vinegar and mix again. Leave to sit for half an hour or chill in the fridge for longer, where they will lose some crunch but intensify in flavour.