Acar Timun Wortel (Indonesian Quick Pickle)

Name: Acar Timun Wortel (Indonesian Quick Pickle)
Total time: 10 min
Yield: 4 people
Ingredients: 1 cup Carrots; 1.5 cup Cucumber; 0.25 cup Red Onion; 1 count Long Green Chilli; 3 tbsp White Vinegar; 2 tbsp Sugar Syrup; 1 tsp Salt

Vegan • Vegetarian • Dairy-Free • Gluten-FreeNo-Cook • Under 15 MinsPan-Asian

Easy

10min

45kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A crunchy, sweet, and sour Indonesian quick pickle that acts as the perfect refreshing side dish to cut through rich, heavy main courses.

When you are serving a rich, deeply savory, and sticky dish like Ayam Mentega (Indonesian Butter Chicken), you absolutely need a side dish that offers a bright, acidic contrast. That is exactly where this Acar Timun Wortel, or Indonesian Cucumber and Carrot Pickle, comes in! This classic Indonesian side dish is famously served alongside heavy curries, fried rice, and butter-coated meats because its sharp, sweet-and-sour flavor profile perfectly cuts through the richness, acting as a palate cleanser between bites. The best part? It requires absolutely no cooking. By simply tossing diced carrots, cucumber, and red onion in a quick bath of white vinegar and a touch of sweetness, the vegetables retain their maximum crunch while absorbing that incredibly vibrant tang. We are using sugar syrup to make the mixing process completely effortless—no waiting for sugar granules to dissolve! Letting this sit in the fridge while your chicken cooks will give the flavors just enough time to meld together beautifully. It is light, crunchy, wonderfully refreshing, and the ultimate companion to any bold, savory main course.

Ingredients

150 g Carrots (1 to 2 medium carrots)
200 g Cucumber (1 medium cucumber)
50 g Red Onion (1 small onion)
1 count Long Green Chilli
3 tbsp White Vinegar
2 tbsp Sugar Syrup
1 tsp Salt

Instructions

1
Wash and peel the carrots, then cut them into small, even cubes.
2
Cut the cucumber into small cubes of the same size. You can choose to leave the skin on for extra crunch, or peel it if you prefer.
3
Peel the red onion and chop it into small dice.
4
Slice the long green chilli into thin rounds. If you want it less spicy, discard the seeds.
5
In a mixing bowl, whisk together the white vinegar, sugar syrup, and salt until fully combined.
6
Add the diced carrots, cucumber, red onion, and long green chilli to the bowl with the vinegar mixture.
7
Toss everything together until the vegetables are evenly coated in the dressing.
8
Cover the bowl and let it rest in the fridge for at least 15 minutes before serving so the flavors can develop.

Chef's Tips

•To prevent the pickle from becoming too watery, you can scoop out the soft, watery seed core of the cucumber before dicing it.
•This pickle tastes even better the next day once the vegetables have deeply absorbed the sweet and sour brine!