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Achar concombre (acar timun): recipe illustration
Salads & starters

Achar concombre (acar timun)

A crunchy, tangy Malay-Peranakan condiment made of cucumber pickled in sweet vinegar with a little chilli. It is served alongside nasi lemak and saucy dishes to refresh the palate.

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Ingredients

Ingredients

Assaisonnement

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the cucumbers, halve them lengthways, scoop out the seeds with a spoon, then cut into sticks.
  2. Peel the carrot and cut it the same way. Finely slice the red onion.
  3. Toss the vegetables in a bowl, sprinkle with fine salt and leave to drain for 20 minutes, then rinse and squeeze well.
  4. In a saucepan, heat the vinegar, sugar, salt, garlic and ginger until the sugar dissolves, without boiling hard. Leave to cool slightly.
  5. Finely slice the chilli and add it to the warm liquid.
  6. Pour the pickling liquid over the drained vegetables and mix.
  7. Leave to rest for at least 1 hour in the fridge so the cucumber absorbs the flavours well.

Variations and tips

Milder version. Reduce the chilli to half a chilli or replace it with a few chilli flakes, for a fruitier and less sharp flavour.

Using what's available here. If rice vinegar is hard to find, use a mild cider vinegar, adjusting the amount of sugar.

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Original Ecomely recipe.