Yellow Turmeric Pickles

Name: Yellow Turmeric Pickles (Acar Kuning)
Yield: Makes about 4 cups (950 ml)
Cuisine: Indonesian
Ingredients: 2 salam leaves; 2 (½-inch/12-mm) slices galangal; ½ teaspoon ground turmeric; 3 tablespoons vegetable oil, divided; 2–4 red bird’s eye chilies or Thai chilies, stemmed (optional); 1 stalk lemongrass, trimmed, bruised, and chopped; 4 cloves garlic; 2–4 red bird’s eye chilies or Thai chilies, stemmed (optional); ¼ cup (35 g) chopped red bell pepper; ¼ cup (35 g) chopped green bell pepper; 2 tablespoons sugar; 1 cup (60 g) cauliflower florets; ½ cup (120 ml) water, plus more as needed; 2 tablespoons distilled white vinegar; 5 seedless cucumbers, such as Kirby or Persian, peeled and cut into matchsticks; 8 Asian shallots or 4 European shallots, coarsely chopped; 8 Asian shallots or 4 European shallots, coarsely chopped; 3 candlenuts or unsalted macadamias; 3 candlenuts or unsalted macadamias; 1½ teaspoons fine sea salt, divided; 3 carrots, peeled and cut into matchsticks; 5 seedless cucumbers, such as Kirby or Persian, peeled and cut into matchsticks; 5 seedless cucumbers, such as Kirby or Persian, peeled and cut into matchsticks

Acar Kuning

Preparation info

Makes about
4 cups

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

This yellow-tinged, flavor-packed, sweet and sour pickle is delicious on its own, as a condiment, or as a topping for fried fish. In the spirit of Julia’s no-waste policy, you can use leftover spice paste from making Ayam Goreng Kuning to make these pickles, too.

Ingredients

5 seedless cucumbers, such as Kirby or Persian, peeled and cut into matchsticks
3 carrots, peeled and cut into matchsticks

Asia
Indonesia
Preserve
Condiment
Garnish
South East Asia
Leftovers
Vegan
Gluten-free

Method

Place the cucumbers and carrots in a colander and sprinkle with 1 teaspoon of salt. Allow to sit in the sink for 30 minutes to remove excess water. Rinse with cold running water, drain, and set aside.

To make the spice paste, toast the candlenuts in a small, dry skillet over medium heat until fragrant and browned, 5–6 minutes. Crush with the flat part of a knife’s blade.

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