Indonesian
Acar Timun
Crisp cucumber and carrot pieces quick-pickled with shallot and bird’s-eye chile in a clear sweet-sour brine, made to brighten rice dishes, satay, and rich curries.
6 servings · 20 minutes prep · 3 minutes cook
Ingredients
Crisp Vegetables
- 1 large English cucumber, quartered lengthwise, watery core removed, cut into 1 1/2-inch batons
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 medium carrot, peeled and cut into thin 1 1/2-inch batons
- 2 small shallots, peeled and cut lengthwise into thin wedges
- 1 red bird’s-eye chile, thinly sliced; seed for less heat
Sweet-Sour Brine
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 3 tablespoons granulated sugar
- 1/2 teaspoon Diamond Crystal kosher salt
Directions
Salt the Cucumber
- Toss the cucumber batons with the kosher salt in a colander. Set over a bowl for 15 minutes, then blot thoroughly; do not rinse.
Balance and Cool the Brine
- Bring the vinegar, water, sugar, and kosher salt just to a simmer in a small saucepan, stirring until clear.
- Add the carrot and simmer for 45 seconds. Remove from the heat and cool the carrot in the brine for 15 minutes, until the liquid is no warmer than room temperature.
Quick-Pickle and Serve
- Combine the dried cucumber, shallots, and bird’s-eye chile in a bowl. Pour over the cooled carrot and brine, press the vegetables beneath the liquid, and refrigerate for 30 minutes.
- Stir once, taste a cucumber piece, and drain lightly into a serving bowl. Serve cool, retaining enough brine to keep the vegetables glossy but not submerged.
