Ingredients with Measurements:
- 2 large cucumbers, thinly sliced
- 1 large red onion, thinly sliced
- 2 red chili peppers, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon black pepper
Special equipment needed:
- Large mixing bowl
- Whisk
- Glass jar with lid
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced cucumbers, red onion, and chili peppers.
2. In a separate bowl, whisk together the white vinegar, water, sugar, salt, turmeric powder, coriander powder, cumin powder, and black pepper until the sugar and salt are dissolved.
3. Pour the vinegar mixture over the cucumber mixture and stir well to combine.
4. Transfer the mixture to a glass jar with a lid and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 2 hours
Temperature:
- Refrigerate at 40°F or below.
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Total fat: 0g
- Cholesterol: 0mg
- Sodium: 590mg
- Total carbohydrates: 16g
- Dietary fiber: 1g
- Sugars: 12g
- Protein: 1g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red onion can be substituted with shallots or white onion.
- Red chili peppers can be substituted with green chili peppers or jalapeño peppers.
Variations:
- Add sliced carrots or daikon radish for extra crunch.
- Use brown sugar instead of white sugar for a deeper flavor.
- Add chopped fresh herbs such as cilantro or mint for a burst of freshness.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the cucumbers and onion for a more uniform texture.
- Adjust the amount of sugar and chili peppers to your liking.
- Serve the pickled cucumber salad as a side dish or as a topping for sandwiches or burgers.
Storage instructions:
- Store the pickled cucumber salad in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the pickled cucumber salad in a clear glass bowl to showcase the vibrant colors.
- Garnish with a sprinkle of sesame seeds or chopped peanuts for extra texture.
Pairings:
- Serve the pickled cucumber salad with grilled meats or seafood.
- Pair with rice or noodles for a refreshing side dish.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the pickled cucumber salad is too sour, add a pinch of sugar to balance the flavors.
- If the pickled cucumber salad is too salty, add a splash of water to dilute the brine.
Food safety advice:
- Always use clean utensils and containers when making pickled vegetables.
- Store the pickled cucumber salad in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
- Acar Timun is a traditional Indonesian pickled cucumber salad that is often served as a side dish or condiment.
Flavor profiles:
- Tangy, sweet, and slightly spicy.
Serving suggestions:
- Serve the pickled cucumber salad chilled or at room temperature.
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Region: Indonesian