Dish

Acar kuning

Acar kuning is a tangy and spicy pickle that is often served as a side dish in Indonesian cuisine. The dish is made by slicing vegetables such as cucumber, carrot, and cabbage into thin strips and then pickling them in a mixture of vinegar, sugar, and spices such as turmeric, coriander, and cumin. The pickling process can take up to a week and the resulting pickle is bright yellow in color. Acar kuning is often served alongside rice or as a garnish for other Indonesian dishes.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Pickling

Origins and history

Acar kuning has been a popular dish in Indonesia for centuries. It is believed to have originated in Java and was often served as a snack for farmers in the fields.

Dietary considerations

Suitable for vegans and gluten-free diets. May contain traces of nuts.

Variations

There are many variations of acar kuning. Some recipes call for the addition of pineapple or mango to enhance the sweetness of the pickle. Others use different types of vegetables such as green beans or eggplant.

Presentation and garnishing

Acar kuning is traditionally served in small bowls or plates and garnished with fresh herbs such as cilantro or mint. Adding a small amount of tamarind paste to the pickling mixture can help to enhance the tanginess of the pickle.

Tips & Tricks

To make the pickle less spicy, reduce the amount of chili used in the recipe. The longer the pickle is left to pickle, the more flavorful it will become.