
Pronounced “a-CHAR keh-TEE-moon,” this simple, quick cucumber pickle from Java is served in Indonesia and Singapore as a side dish grilled foods, especially satay ayam. Also known as acar timun.

Acar Ketimun
Cuisine: Indonesia, Singapore4 to 6
servingsThis simple, quick cucumber pickle from Java is served in Indonesia and Singapore as a side dish for grilled foods, especially satay ayam.
Ingredients
Onion, thinly sliced — 1/2
Chile pepper, slit open down one side — 1
Sugar — 3 to 4 tablespoons
Salt — 1 teaspoon
Peppercorns — 2 or 3
White vinegar — 3/4 cup
Water — 1/4 cup
Cucumber, sliced into 1/4-inch rounds — 1
Directions
- Add the onion, chile, sugar, salt and peppercorns to a medium-sized, non-reactive saucepan and bring to a boil over medium-high heat. Stir in the cucumbers, cover tightly and remove from heat. Set aside and rest for 30 to 40 minutes.
- Transfer the cucumbers and liquid to a storage container and chill well before serving. Will keep fresh in the refrigerator for up to a week.
Acar Ketimun Notes and Variations
- The cucumber can be peeled, seeded and sliced into half moons if you like.
- Add 2 or 3 whole cloves for extra flavor.
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