Acar

Acar mentimun, a type of Indonesian pickle

Acar is a type of pickle found in Indonesia, Malaysia, Singapore, and Brunei. It is made from a variety of vegetables such as cucumber, carrot, and cabbage, which are pickled in vinegar and spices. Acar is commonly served as a condiment or side dish to accompany main meals.

Ingredients and Preparation

Acar typically includes the following ingredients:

• Cucumber
• Carrot
• Cabbage
• Shallot
• Chili pepper
• Vinegar
• Sugar
• Salt
• Turmeric

The vegetables are sliced into small pieces and mixed with the vinegar, sugar, salt, and spices. The mixture is then left to marinate for several hours or overnight to allow the flavors to develop. The use of turmeric gives acar its distinctive yellow color.

Variations

There are several regional variations of acar, each with its own unique ingredients and preparation methods:

• Acar mentimun: A simple version made primarily with cucumbers.
• Acar kuning: A yellow acar that includes turmeric and sometimes pineapple.
• Acar buah: A fruit-based acar that includes tropical fruits such as mango and papaya.

Cultural Significance

Acar is a popular accompaniment in many Southeast Asian cuisines. It is often served with nasi goreng (fried rice), satay, and other traditional dishes. The tangy and spicy flavors of acar complement the rich and savory tastes of these dishes.

Related Pages

• Pickling
• Indonesian cuisine
• Malaysian cuisine
• Singaporean cuisine

Gallery

• 
  Various kinds of pickles for sale
• 
  Acar served with chili sauce