Ingredients with Measurements:
- 1 large cucumber, sliced thinly
- 2 medium carrots, julienned
- 1 medium red onion, sliced thinly
- 1 red bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 cup white vinegar
- 1 cup water
- ½ cup sugar
- 1 tablespoon salt
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
Special equipment needed:
- A large mixing bowl
- A saucepan
- A sterilized jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced cucumber, julienned carrots, sliced red onion, and sliced red and green bell peppers.
2. In a saucepan, combine the white vinegar, water, sugar, salt, minced garlic, turmeric powder, coriander seeds, cumin seeds, fennel seeds, and mustard seeds. Bring to a boil, stirring occasionally.
3. Once the mixture has boiled, remove from heat and let it cool for a few minutes.
4. Pour the pickling liquid over the vegetables in the mixing bowl. Stir well to combine.
5. Transfer the pickled vegetables to a sterilized jar with a tight-fitting lid.
6. Let the pickled vegetables sit at room temperature for at least 2 hours before serving.
7. Once opened, store the pickled vegetables in the refrigerator.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
5. Temperature:
- Boiling temperature for the pickling liquid
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 70
- Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
Substitutions for ingredients:
- You can substitute the white vinegar with apple cider vinegar or rice vinegar.
- You can use any combination of vegetables you like, such as cauliflower, green beans, or radishes.
Variations:
- You can add sliced jalapeños or red pepper flakes for a spicier version.
- You can add fresh herbs such as dill, parsley, or cilantro for added flavor.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even pickling.
- Use a sterilized jar to prevent contamination and spoilage.
- Let the pickled vegetables sit at room temperature for at least 2 hours before serving to allow the flavors to develop.
Storage instructions:
- Store the pickled vegetables in a sterilized jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the pickled vegetables in a small bowl or on a platter with toothpicks for easy serving.
Garnishes:
- Garnish with fresh herbs such as dill, parsley, or cilantro.
Pairings:
- Serve with grilled meats, sandwiches, or as a side dish to any meal.
Suggested side dishes:
- Serve with rice, quinoa, or a green salad.
Troubleshooting advice:
- If the pickling liquid is too sweet or too sour, adjust the sugar or vinegar accordingly.
Food safety advice:
- Make sure to use a sterilized jar and clean utensils to prevent contamination and spoilage.
Food history:
- Acar is a traditional Indonesian and Malaysian pickled vegetable dish that is typically served as a side dish or condiment.
Flavor profiles:
- The pickled vegetables are tangy, sweet, and savory with a hint of spice.
Serving suggestions:
- Serve the pickled vegetables as a side dish or condiment to any meal.
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Region: Indonesian