Ingredients with Measurements:
- 1 cup roasted peanuts, chopped
- 1 cup cucumber, sliced thinly
- 1 cup carrot, sliced thinly
- 1 cup pineapple, diced
- 1/2 cup shallots, sliced thinly
- 1/4 cup red chili, sliced thinly
- 1/4 cup vinegar
- 1/4 cup water
- 1/4 cup sugar
- 1 teaspoon salt
Special equipment needed:
- Large mixing bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing spoon
- Glass jar with lid for storage
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped peanuts, sliced cucumber, sliced carrot, diced pineapple, sliced shallots, and sliced red chili.
2. In a separate bowl, mix together the vinegar, water, sugar, and salt until the sugar and salt are dissolved.
3. Pour the vinegar mixture over the vegetables and peanuts and mix well.
4. Transfer the mixture to a glass jar with a lid and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Chilling time: 2 hours
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes about 4 cups of peanut pickles.
Nutritional information:
Serving size: 1/2 cup
Calories: 120
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrate: 12g
Dietary fiber: 2g
Total sugars: 8g
Protein: 4g
Substitutions for ingredients:
- Instead of roasted peanuts, you can use roasted cashews or almonds.
- Instead of cucumber, you can use zucchini or daikon radish.
- Instead of carrot, you can use jicama or turnip.
- Instead of pineapple, you can use mango or papaya.
- Instead of red chili, you can use green chili or jalapeño.
Variations:
- Add sliced green onions for extra flavor.
- Use rice vinegar instead of white vinegar for a milder taste.
- Add a tablespoon of soy sauce for a savory twist.
- Use honey instead of sugar for a sweeter taste.
Tips and tricks:
- Make sure to slice the vegetables thinly so that they absorb the vinegar mixture evenly.
- You can adjust the amount of sugar and vinegar to your taste.
- This recipe can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store the peanut pickles in a glass jar with a lid in the refrigerator for up to a week.
Reheating instructions:
This recipe is meant to be served cold and does not need to be reheated.
Presentation ideas:
Serve the peanut pickles in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with chopped cilantro or sliced red chili for extra flavor and color.
Pairings:
Serve the peanut pickles with grilled meats or seafood, or as a topping for rice or noodles.
Suggested side dishes:
Serve the peanut pickles with steamed vegetables or a side salad.
Troubleshooting advice:
- If the pickles are too sour, add a little more sugar to balance the flavors.
- If the pickles are too salty, add a little more water to dilute the mixture.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing.
- Store the peanut pickles in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Acar Kacang is a traditional Indonesian dish that is often served as a side dish or condiment.
Flavor profiles:
The peanut pickles are sweet, sour, and slightly spicy, with a crunchy texture from the peanuts and vegetables.
Serving suggestions:
Serve the peanut pickles with a main dish such as grilled chicken or fish, or as a topping for rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian