Mixed Pickles

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

Acar Campur

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

Asia
Indonesia
Preserve
Gluten-free
Vegan
South East Asia

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