This fresh and mildly spiced cucumber salad, or acar ketimun, is a delicious accompaniment to spicy stews, and as a pickle as part of an Indonesian banquet.
View the original recipe via:
https://ohmydish.com/recipe/acar-ketimun-indonesian-cucumber-pickle
Mix the vinegar with a tablespoon of sugar in a medium bowl, stirring until the sugar has mostly dissolved.
Wash the cucumbers and cut them into thin slices. You can do this with a mandoline or with a chef's knife.
Peel the shallots and cut them into thin rings. Remove the seeds from the red chilli, if desired, and cut into pieces.
Mix the cucumber, red chilli and shallot well with the vinegar, and season with salt.
This cucumber salad is best when the flavour has time to develop. Delicious as a side dish or as part of an Indonesian meal. Enjoy your dinner!
Do I have to heat the acar ketimun?
You can heat the pickling liquid for the acar ketimun first, so that the sugar dissolves faster in the vinegar. This is not necessary if you are going to serve the cucumber salad immediately. However, if you are going to preserve it to keep it longer, you should pour the hot vinegar over the cucumber and then seal the sterilised jar.
Is acar ketimun spicy?
As well as being sweet and sour, acar ketimun is also mildly spicy. You can make this as hot as you want, but if you only use 1 red chilli the spiciness will not dominate the dish.
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