Spicy Cucumber Acar (Acar Timun)

Here is the recipe for the acar timun (cucumber pickles) that I made and served with my Nasi Beriani Hujan Panas, in case anyone is interested. This acar complements the savory rice and curry beautifully.

But if you buy nasi briyani from the shop, they will give you very little acar. Everyone will be fighting for these appetizing pickles.

I suppose you could pay for extra (and you should) because this pickle makes your briyani meal extra special.

When cooking at home, ah! You can have as much acar as your heart desires. And that's what I did. 

This acar is also great with nasi minyak and nasi tomato. Its sour notes helps to cut through the greasy rice and curry. 

You would be happy to know that you need not pound any spice paste for this. Now, that's my kind of acar hee...hee....

Spicy Cucumber Acar

Recipe source : Adapted from Curly Babe's Satisfaction

Ingredients :

- 2 cucumbers

- 1 carrot

- 8 shallots, cut into halves

- 2 red chillies

- 2 green chillies

- 4 cloves garlic, sliced

- 1 tsp turmeric powder

- 2 tsp chilli paste (or can use chili powder)

- 1 tsp mustard seeds

- 1 tsp salt

Pickling liquid :

- 1 cup distilled vinegar

- 3 tbsp sugar

- 1/4 tsp salt

Method :

1. Cut cucumbers into quarters and remove pith.

2. Cut each quarter into 3 or 4 sections (depending on length of cucumber) and slice into strips.

3. Put cucumber strips into a colander and sprinkle with 1 tsp salt. Using your hand, rub salt all over the cucumbers and let stand for one hour for liquids to be released. Thereafter, gently squeeze to removed remaining liquids.

4. Meanwhile cut the carrots into strips.

5. Slice the chilies into half, lengthwise and remove seeds. Then slice chilies into strips.

6. To make the pickling liquid, mix vinegar, sugar and salt. Stir until sugar and salt dissolve. Taste and adjust if necessary.

7. Heat oil in wok and briefly fry the mustard seed until they sputter.

8. Add chili paste and turmeric powder. Saute until aromatic.

9. Pour pickling liquid into the wok and bring to a boil.

10. Pour all the pickle ingredients into the wok and stir to mix. 

11. Remove from the wok into a bowl and let stand to cool. Keep mixing to ensure even pickling and taste after an hour. Adjust seasoning as required.

12. Store cooled pickle in an airtight container and place in the fridge. Best served the day after.