Name: Mixed Pickles (Acar Campur)
Yield: Makes 2 qt (1.9 L)
Cuisine: Indonesian
Ingredients: 1½ cups (500 g) sugar; 4 Asian shallots or 2 European shallots; ¼ lb (115 g) cabbage, cut into 1-inch (2.5-cm) squares; 2 lb (1 kg) seedless cucumbers, such as Kirby or Persian, cut into bite-size pieces; ¾ lb (340 g) cauliflower, cut into bite-size florets; 2 tablespoons fine sea salt; 1 small red or yellow bell pepper, diced; 1½ cups (350 ml) distilled white vinegar; ¾ cup (180 ml) water; 2 carrots, peeled and shredded

Preparation info

Makes
2 qt

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Julia makes pickles with whatever vegetables she has on hand and you can, too. Old habits are hard to break, and she always makes more than enough to give away to friends and neighbors. And in true Javanese style, she makes them sweet-sweet! You can, of course, reduce the amount of sugar and salt used.

Ingredients

2 lb (1 kg) seedless cucumbers, such as Kirby or Persian, cut into bite-size pieces

Method

Toss the cucumbers, cauliflower, cabbage, shallots, carrots, and bell pepper together in a large bowl.

Combine the vinegar, water, sugar, and salt in a medium saucepan and bring to a gentle boil over medium heat. Stir until the sugar and salt dissolve completely. Taste and adjust the seasonings if desired. Remove from the heat and allow to cool.

Pour over the vegetables and mix