Acar Buncis - pickled beans

Ingredients

• 450 gstring beans or snake beans
• 3cloves
• 4black peppercorns
• ½ tspsambal ulek (see recipe)
• 125 mlwater
• 1 tbsppalm sugar
• 2 tspsalt
• 125 mlvinegar

Instructions

1. 1

   Arrange the beans

   Clean the beans and pack them upright into a jar. Add the cloves, sambal and black peppercorns.

2. 2

   Make the brine

   Heat the water in a pan, then add the palm sugar, salt and vinegar. Let the mixture simmer for 10 minutes.

3. 3

   Cover and wait

   Pour the hot brine over the beans. Close the jar and leave it for at least 3 days before using.

What is acar buncis?

Acar buncis means pickled beans: buncis refers to beans, while acar describes a family of pickled dishes found across Indonesia and elsewhere in Southeast Asia. This version uses vinegar, sugar and salt for a sharp-sweet brine, with sambal and whole spices for warmth.

The beans stay whole and upright in the jar, making them easy to lift out as a crisp, punchy side. The several-day wait gives the flavours time to develop.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beans provide most of the carbohydrate, while the palm sugar adds more; the recipe contains no substantial protein source or added fat. Serve a portion alongside a protein-rich main and rice or another filling accompaniment to make a more balanced plate.

Choosing the beans

Fresh beans: choose firm string beans or snake beans and clean them before packing. Trim them if needed to fit the jar, while keeping the recipe's whole-bean presentation.

Building the flavour

Whole spices: cloves and black peppercorns infuse the brine gradually, so they bring flavour without needing to be ground. Keep them in the jar with the beans.

Sambal: the small amount adds chilli flavour to the pickle. Stir it into the jar with the beans and spices, as directed.

Getting the brine right

Simmering: let the water, palm sugar, salt and vinegar simmer for the full 10 minutes. This gives the sugar and salt time to dissolve into the liquid.

Pouring: cover the beans with the hot brine. Make sure the beans are beneath the liquid so they can pickle evenly.

When the beans are ready

Waiting: keep the jar closed for at least 3 days before using the beans. The pickling time is essential to the recipe, so plan ahead rather than expecting a same-day side.

Texture: the beans should remain whole, with a tangy, seasoned taste. The method does not specify a particular texture cue beyond letting them stand for the stated time.

Serving acar buncis

Serve the beans as a sharp contrast alongside rice and savoury Indonesian dishes, or add a few to a larger meal as a tangy side. Their vinegar brine can help cut through richer flavours.

Lift out the portion you need and serve it with the cloves and peppercorns left behind in the jar.

Recipe notes & tips

• Use a clean jar that is tall enough to hold the beans upright.
• Pack the beans closely so they stay standing in the jar.
• Measure the vinegar and water rather than estimating the brine.
• Let the brine simmer for the full 10 minutes.
• Mark the jar with the date so you can track the three-day wait.

Variations

• More chilli: increase the sambal slightly for a hotter pickle.
• Milder flavour: use less sambal for a gentler chilli note.
• Extra pepper: add a few more peppercorns for a more peppery brine.
• Different beans: try another firm, fresh bean that fits neatly in the jar.
• More sweetness: adjust the palm sugar to taste when making the brine.

Common mistakes to avoid

• Using a jar that is too short: choose one that lets the beans stand upright.
• Leaving beans above the brine: pour in enough of the prepared liquid to cover them.
• Skipping the simmer: let the brine simmer for 10 minutes as directed.
• Opening the jar too soon: leave it closed for at least 3 days before using.
• Treating it as shelf-stable: keep the jar refrigerated rather than storing it at room temperature.

How to store

Keep the closed jar refrigerated while the beans pickle and after opening; use a clean utensil to remove portions. The recipe does not give a storage duration, so discard the beans if their appearance or smell changes. Serve them cold; reheating is not needed.

Frequently asked questions