Ingredients with Measurements:
- 1 medium-sized pineapple, peeled and cut into small chunks
- 2 medium-sized carrots, peeled and cut into thin strips
- 1 medium-sized cucumber, cut into thin strips
- 1 red onion, thinly sliced
- 3 cloves garlic, minced
- 1 red chili pepper, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
Special equipment needed:
- Large mixing bowl
- Medium-sized saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine the pineapple chunks, carrot strips, cucumber strips, red onion slices, minced garlic, and sliced red chili pepper. Mix well.
2. In a medium-sized saucepan, combine the white vinegar, water, sugar, salt, turmeric powder, coriander seeds, and cumin seeds. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
3. Pour the hot vinegar mixture over the pineapple mixture in the mixing bowl. Mix well to combine.
4. Let the mixture cool to room temperature, then transfer it to sterilized jars with lids. Make sure the vegetables are fully submerged in the liquid.
5. Seal the jars tightly and store them in the refrigerator for at least 24 hours before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature for cooling the mixture
- Refrigerator temperature for storing the pickles
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Total fat: 0.5g
- Cholesterol: 0mg
- Sodium: 590mg
- Total carbohydrates: 29g
- Dietary fiber: 2g
- Sugars: 24g
- Protein: 1g
Substitutions for ingredients:
- Pineapple can be substituted with other tropical fruits such as mango or papaya.
- Carrots and cucumber can be substituted with other crunchy vegetables such as radish or jicama.
- Red chili pepper can be substituted with other types of chili peppers or chili flakes.
Variations:
- Add sliced bell peppers or green beans for extra crunch.
- Use apple cider vinegar instead of white vinegar for a different flavor.
- Add sliced ginger or lemongrass for a more aromatic flavor.
Tips and tricks:
- Make sure to sterilize the jars and lids before using them to prevent contamination.
- Use a mandoline or vegetable peeler to cut the vegetables into thin strips for a more uniform texture.
- Adjust the amount of sugar and chili pepper according to your preference.
Storage instructions:
- Store the pickles in the refrigerator for up to 2 weeks.
Reheating instructions:
- Serve the pickles cold, straight from the refrigerator.
Presentation ideas:
- Serve the pickles in a small bowl or on a plate as a side dish or appetizer.
- Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Fresh herbs such as cilantro or basil.
Pairings:
- Acar Nanas goes well with grilled meats or fish.
Suggested side dishes:
- Steamed rice or noodles.
Troubleshooting advice:
- If the pickles are too sour, add more sugar to balance the flavor.
- If the pickles are too salty, add more water to dilute the brine.
Food safety advice:
- Make sure to sterilize the jars and lids before using them to prevent contamination.
- Store the pickles in the refrigerator to prevent spoilage.
Food history:
- Acar Nanas is a traditional Indonesian dish that originated from the island of Java.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve as a side dish or appetizer with grilled meats or fish.
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Region: Indonesian