Acar pickles

Name: Acar pickles
Yield: Serves 4-6
Cuisine: Indonesian
Ingredients: 2-3 tablespoons sugar; 1 teaspoon salt; 3 small red Asian shallots, finely sliced; 400 g (14 oz) carrot, cucumber or a mixture of both; 4 tablespoons rice or cider vinegar; 1 red bird’s eye chilli, halved and seeded

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

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.

Ingredients

400 g (14 oz) carrot, cucumber or a mixture of both
3 small red Asian shallots, fin

Asia
Indonesia
Preserve
Gluten-free
Vegan
South East Asia

Method

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.