Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, acar (indonesian pickles). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
ACAR (INDONESIAN PICKLES) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. ACAR (INDONESIAN PICKLES) is something that I’ve loved my entire life.
Acar is the most popular Indonesian pickle. We serve this as a side dish to accompany nasi goreng (Indonesian fried rice), mi goreng (Indonesian stir-fried noodles), sate/satay, martabak, and soto. It will perk up even the most humble instant noodles/ramen. Those new to pickling anything, making acar is a good introduction.
To begin with this particular recipe, we have to prepare a few components. You can have acar (indonesian pickles) using 8 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make ACAR (INDONESIAN PICKLES):
- Get 1 carrot
- Make ready 2 cucumbers
- Prepare Onion (shallots)
- Get Chilli
- Prepare White vinegar
- Take Salt
- Get Sugar
- Take Water
You might think I'm biased since I grew up in Indonesia, but to me acar is the single greatest and most versatile pickle of all time. Acar (pronounce: aa-char) is the Indonesian word for pickle or the Dutch writes it atjar (an Indonesian old spelling). I believe the name of acar was influenced by the Indian traders who came to Indonesia long time ago. In Hindi, Urdu and Bengali, pickle is known as achār.
Instructions to make ACAR (INDONESIAN PICKLES):
- Cut all the vegrtables, for cucumber scoop all the seeds out to make it crunchy
- Boil vinegar, water, salt and sugar. The amount is up to your taste. While it still hot add the vegetables and mix all well and make sure to soak all the vegetables in vinegar water
I believe the name of acar was influenced by the Indian traders who came to Indonesia long time ago. In Hindi, Urdu and Bengali, pickle is known as achār. Acar is commonly served as a condiment to be eaten with a main course. Atjar or Acar is a type of pickle made with fresh cucumber, carrots, fresh green chilies, shallots and seasoned with white vinegar, salt, and sugar. It has the perfect balance of sweetness and tanginess.
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