Well here’s an embarrassing-drool-inducing little number. It’s got all the cheek-suckingly addictive qualities of proper pickle, with added sweetness and crunchy nuttiness (that last sentence is best imagined in a breathless, faux mid-Atlantic made-for-TV accent).
The word acar crops up in many Indo-European languages and is used to denote a number of varieties of spicy pickle: many of my Afghan customers use it in reference to curry paste as well. This particular salad is to be found all over Southeast Asia, but I like the Indonesian one best as it has added fruity bits. And we could all do with more fruity bits in our lives, no?