Spicy Cucumber Pickles Acar Timun Food

SPICY CUCUMBER PICKLES (ACAR TIMUN)

Spicy Cucumber Pickles (Acar Timun) image

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

Ingredients

300 g cucumbers
1 teaspoon salt
100 g carrots
2 tablespoons oil
4 slices gingerroot
1/2 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon chili powder (not chili spice mix)
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons rice vinegar

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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