Acar timun (Indonesian pickled cucumber)

Acar timun is Indonesian pickled cucumber, and often other vegetables, in a simple sweet-tangy pickling liquid. It's easy to make and the crunchy veggies make a great accompaniment to many meals.

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I didn't particularly grow up with pickled vegetables - the closest I got was store-bought pickled beet and I wasn't a fan. But as an adult, I've come to love them in many forms, like various US-style cucumber pickles, Swedish pickled beets, Vietnamese quick-pickled carrot and daikon radish, and many more.

When we have had Indonesian meals, we often get some tasty pickled vegetables on the side and I was determined to try some at home. And now I have, I realized how easy they are that they'll have to be a more regular feature.

What are the origins of acar timun?

The name "acar" derives from the Indian term "achar" for pickles, and most evidence suggests the method came to the region from India. Acar is the term used in the Malay region of modern Malaysia, Singapore and Indonesia.

It's worth noting that you get a couple versions of acar - the Nonya version (that you'll find in eg Malacca in Malaysia) has a more spiced base and the vegetables usually end up turning a yellow color as a result. The Indonesian version is plainer and usually less vinegar-based, though it can vary.

Indonesian acar timun generally use rice vinegar, as is commonly used in the region, or white vinegar. You also season the liquid with some sugar, usually a little salt, and dilute it a bit with water. The exact proportions can vary, with some using more vinegar and, often with it, more sugar.

In terms of the vegetables in there, cucumber is the base ("timun" means cucumber) along with usually some shallot. Many also include carrot and sometimes other vegetables, like cabbage or cauliflower. Some add pineapple to have even more of that sweet sour mix of flavors. You can make the pickles a bit spicy with some chili, but it's optional. 

Making acar timun

As I say, these are really easy to make, as you simple chop all the vegetables, mix the other ingredients, using hot water to dissolve the sugar and salt, then pour the liquid over the vegetables. Stir or cover with a lid and shake gently to mix them a little and take on the flavors. 

Since the cucumber pieces are smaller, I'd recommend largely removing the seeds as they can become squidgey. That means they are all crunch.

You can use English cucumber or small eg Persian cucumbers but I'd suggest pickling cucumbers are not the best for this since they have more seedy and have thicker skin that doesn't fit this style as well. 

Here I have cut in a small dice, but you can also cut the vegetables in julienne (thin strips) or half moon thin slices.

How to use acar timun

You can use these either soon after making them, as a quick pickle, or you can store them in the fridge for later use. Storing one to three days will give a slightly stronger pickled flavor. They will keep a good week or two, if not longer.

They are great served alongside satay and various fried foods, from deep fried snacks to fried fish and fried rice, nasi goreng. But you can really serve them with whatever you like. They add a lovely bright crunch that has that pickle tang, but is relatively fresh. It's a great contrast to richer dishes.

Acar timun is a simple and tasty pickled vegetable that pairs with a whole range of dishes. Easy to make and with a tasty sweet and sour bite, they're great with many Indonesian dishes, other Asian cuisines and more. So be sure to give them a try.

Try these other savory condiments:

• Brinjal pickle (Indian eggplant relish/aubergine chutney)
• Chermoula sauce (a North African sauce with herbs, lemon and spices)
• Rhubarb chutney
• Sunomono, Japanese cucumber salad (with a vinegar dressing)
• Plus get more sauce, jam and condiment recipes in the archives. 

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

I've drawn on a few recipes for this, including this What to Eat Today recipe and this Taste of Nusa recipe.

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