The Washington Post

Acar Ketimun (Cucumber, Chile and Shallot Pickle)

Acar Ketimun (Cucumber, Chile and Shallot Pickle) 3.000

Rey Lopez for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Eat Voraciously Newsletter Sep 9, 2021

This quick pickle is extremely versatile, but goes especially well with grilled main courses and spicy dishes, where its tang and slight sweetness helps offset smoky, hot and meaty flavors.

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Total time: 10 mins, plus 1 hour pickling time

Make Ahead: Pickles may be made up to 1 day in advance.

Storage Notes: Leftover acar may be refrigerated for up to 4 days.


Servings:
3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings; makes about 1 cup of pickles

Ingredients
  • 6 tablespoons rice vinegar or white wine vinegar, plus more as needed
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine sea salt or table salt
  • 2 Persian cucumbers or 1/3 an English cucumber (about 5 ounces), thinly sliced
  • 2 small shallots, thinly sliced
  • 1 red chile, deseeded and thinly sliced (use half or omit if you prefer less heat)

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Directions

In a small bowl, using a fork, stir together the vinegar, sugar and salt. Add the cucumbers, shallots and chile, if using, and toss to combine. Set aside to pickle for about 1 hour at room temperature or refrigerate for 1 day before serving.

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Recipe Source

Adapted from “Coconut & Sambal: Recipes From My Indonesian Kitchen” by Lara Lee (Bloomsbury Publishing, 2020).

Tested by G. Daniela Galarza.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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