📝 About This Recipe
Acar Kuning is a vibrant, aromatic staple of Indonesian cuisine, distinguished by its signature turmeric-stained brine and refreshing crunch. Unlike simple vinegar pickles, this version features a complex 'bumbu' paste of candlenuts and aromatics, creating a perfect balance of sweet, sour, and savory. It serves as the ultimate palate cleanser, cutting through the richness of grilled meats and coconut-based curries with its bright, tangy profile.
🥗 Ingredients
The Vegetables
- 2 large Cucumber (seeded and cut into 2-inch matchsticks)
- 2 medium Carrots (peeled and cut into 2-inch matchsticks)
- 100 grams Green Beans (trimmed and cut into 2-inch lengths)
- 10 small Shallots (peeled and left whole)
- 6-8 pieces Bird's Eye Chilies (left whole for mild heat, or slit for spice)
The Spice Paste (Bumbu)
- 4 cloves Garlic (peeled)
- 3 large Shallots (peeled and sliced)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts if unavailable)
- 2 inches Fresh Turmeric (peeled and sliced)
- 1 inch Ginger (peeled)
The Pickling Liquid & Aromatics
- 2 tablespoons White Vinegar (or more to taste)
- 2 tablespoons Granulated Sugar (to balance the acidity)
- 1.5 teaspoons Salt (adjust to taste)
- 250 ml Water (filtered water)
- 1 stalk Lemongrass (bruised and tied in a knot)
- 3 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 2 tablespoons Cooking Oil (neutral oil like vegetable or canola)
👨🍳 Instructions
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1
Prepare the vegetables: After cutting the cucumbers into matchsticks, toss them with a pinch of salt and let sit for 10 minutes to draw out excess moisture. Rinse and pat dry.
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2
Create the spice paste: Place the garlic, sliced shallots, toasted candlenuts, turmeric, and ginger into a mortar and pestle or a small food processor. Grind until a smooth, vibrant yellow paste forms.
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3
Heat the cooking oil in a wok or large skillet over medium heat. Add the spice paste and sauté for 3-4 minutes until the raw smell of turmeric disappears and the oil begins to separate.
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4
Add the bruised lemongrass and kaffir lime leaves to the pan. Stir for another minute until the aromatics are fragrant.
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5
Pour in the water, sugar, and salt. Bring the mixture to a gentle simmer, stirring to ensure the sugar is completely dissolved.
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6
Add the whole shallots and bird's eye chilies to the simmering liquid. Cook for 2 minutes; they should soften slightly but retain their shape.
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7
Stir in the carrots and green beans. Blanch them in the liquid for 2-3 minutes. They should be bright in color and 'tender-crisp'—avoid overcooking.
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8
Turn off the heat. Immediately stir in the prepared cucumber matchsticks and the white vinegar.
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9
Taste the liquid. It should be a harmonious blend of sweet, sour, and salty. Adjust with more vinegar or sugar if necessary.
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10
Transfer the Acar to a glass bowl and allow it to cool to room temperature. The flavors will deepen as it sits.
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11
For the best experience, refrigerate for at least 2 hours before serving. This allows the vegetables to fully absorb the golden turmeric brine.
💡 Chef's Tips
Always remove the watery seeds from the cucumber to prevent the pickle from becoming too diluted. If you cannot find fresh turmeric, use 1 teaspoon of high-quality turmeric powder, but add it during the sautéing phase. Toasting the candlenuts is essential as it removes their mild toxicity and adds a rich, nutty depth to the sauce. For an extra crunch, you can add sliced pineapple or jicama (bengkuang) to the mix. Store in an airtight glass jar in the refrigerator for up to 5 days; the flavor actually improves after 24 hours.
🍽️ Serving Suggestions
Serve alongside Sate Ayam (Chicken Satay) with peanut sauce to provide a refreshing acidic contrast. Pairs beautifully as a side to Nasi Goreng (Indonesian Fried Rice) or Nasi Kuning. Use it as a bright accompaniment to rich beef Rendang or coconut-based vegetable stews. Serve with grilled seafood or fried fish to cut through the oiliness. Enjoy it as a standalone chilled salad on a hot summer afternoon.