ACAR
Tangy, sweet, spicy, crunchy Indonesian pickle consisting of shallots, cucumbers, and bird's eye chili peppers.
Provided by Coconut and Spice
Categories CONDIMENTS
Time 20m
Number Of Ingredients 7
Steps:
- Wash all vegetable. Dice cucumber into ¼ inch cube. (if using smaller cucumber such as Persian, cut in ½ lengthwise, then slice about ¼" thick to create moon-shape). Discard the stem of bird's eye chili pepper. Peel shallot and cut in half or fourth or into smaller pieces depends on how big the shallots you're using.
- In a small saucepan or pot, combine all ingredients for pickling solution. Bring mixture to a boil over medium heat. Turn off heat and immediately add shallots. Let mixture cool down to room temperature.
- Add remaining ingredients.
- Place acar in a glass jar with a tight-fitting lid and refrigerate.
ACAR (CUCUMBER PICKLES)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 20m
Yield About two quarts, liquid included
Number Of Ingredients 12
Steps:
- Combine the water, vinegar, sugar, salt, hot red peppers, garlic, turmeric and ginger. Bring to the boil and let simmer 10 minutes.
- Meanwhile, prepare the cucumber rounds and put them in a bowl with a tight-fitting lid. Cut the red and yellow peppers and onion into one-inch squares and add them to the bowl. Pour the vinegar mixture over all. Seal tightly. Let stand until cool and refrigerate overnight or longer. These pickles must be made 24 hours in advance.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 235 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY PINEAPPLE PICKLE (ACAR NENAS)
This looked too interesting to pass up! It's not too pickly, with just a tablespoon of vinegar, but deliciously sweet and spicy. From a cookbook, "Nonya Favourites," which I picked up in Singapore. The book suggests serving this with rice and a coconut curry, or fried fish.
Provided by Kitty Z
Categories Pineapple
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pineapple into 1-cm-thick wedges.
- Heat oil in a wok, add ginger and chili, saute about 2 minutes until fragrant.
- Add remaining ingredients and cook, stirring constantly, for 10 minutes.
- The pickle is finished when the oil rises to the top and the pineapple is glossy. The pineapple should still be juicy.
Nutrition Facts : Calories 162, Fat 7, SaturatedFat 0.9, Sodium 307, Carbohydrate 26.2, Fiber 1.9, Sugar 21.6, Protein 0.9
SPICY CUCUMBER PICKLES (ACAR TIMUN)
Another Singaporean pickle recipe from the "Nonya Favourites" cookbook; these are a delicious twist on dill pickles. They're spicy in the sense of being spiced; if you like more heat, add more chili powder. I have also successfully used prepared grainy mustard in place of the mustard seeds. Cook time includes "pickling time" overnight.
Provided by Kitty Z
Categories Vegetable
Time 12h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
- Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
- Cut the carrot into pieces the same size as the cucumber.
- Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
- Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.
Nutrition Facts : Calories 93.2, Fat 7.2, SaturatedFat 1.1, Sodium 754.1, Carbohydrate 7.4, Fiber 1.6, Sugar 3.3, Protein 1
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PENANG ACAR RECIPE (PENANG SPICY PICKLED VEGETABLE)
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5/5 (2)Estimated Reading Time 3 mins
- Put cucumber and carrot strips into a bowl. Mix well with 1 tablespoon salt and leave aside for 30 minutes. Wash thoroughly with water, drain and squeeze out water from the strips. (this is to retain crunchiness texture).
- Fill a large pot with water (half full). Add 250ml vinegar and bring the water to a boil. Add a pinch of salt to the water.
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- In a medium bowl, add cucumber, carrots, shallots, and Thai Chilies. Pour in hot water, white vinegar, sugar, and 1/4 teaspoon of salt. Stir to ensure everything is evenly coated. Adjust seasoning if needed.
- Allow to cool to room temperature and transfer to an airtight glass jar, put in the fridge for at least 4 hours before serving. This Acar will stay fresh up to a week in the refrigerator.
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