Acar Campur

Ingredients

• 1/2cucumber
• 1carrot
• 1shallot
• 5red or green bird’s eye chillies
• 2 tbspgrated palm sugar
• 1/2 tspsalt
• 1 tbspwhite vinegar or rice vinegar
• 1 tbspwater

Instructions

1. 1

   Slice the vegetables

   Cut the cucumber, carrot, shallot and chillies into thin strips.

2. 2

   Mix the pickle

   Combine the sliced vegetables with the palm sugar, salt, vinegar and water.

3. 3

   Leave to rest

   Leave the mixture to rest for 2 hours before serving, stirring occasionally.

What is acar campur?

Acar campur is a mixed vegetable pickle served in Indonesian cooking, where crisp vegetables meet a sharp, sweet-salty dressing. This simple version uses cucumber, carrot, shallot and chillies, with vinegar to provide the tang.

Thinly sliced vegetables take on the dressing as they rest, while occasional stirring helps distribute it evenly.

Nutrition and macros by portion

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

The palm sugar supplies most of the carbohydrate, while the small amount of vinegar contributes little energy; this vegetable pickle has very little protein or fat. Serve it alongside a source of protein and a filling staple such as rice for a more balanced plate.

Choosing the ingredients

Vegetables: Choose a firm cucumber and carrot so they stay crisp after resting. Slice them into similar-sized strips for a more even texture.

Chillies: Red or green bird’s eye chillies both work. Their heat can vary, so remove some or all of the seeds if you prefer a milder pickle.

Balancing the dressing

Vinegar: White vinegar gives a clean, direct sharpness, while rice vinegar is generally gentler. Use either one as listed.

Palm sugar: Grated palm sugar is easier to mix through the vegetables. Stir well so it begins to dissolve in the vinegar and water.

Why the resting time matters

Resting: The recipe calls for 2 hours before serving, giving the vegetables time to take on the sweet and sour dressing. Stir occasionally during this time.

Timing: The stated total time is 60 minutes, but the method specifies a 2-hour rest. Allow the longer resting time when following the method.

Look for a crisp finish

Texture: The vegetables should remain crisp rather than soft. Thin strips absorb the dressing without needing cooking.

Taste: The result should be tangy, lightly sweet and salty, with chilli heat in the background. The exact balance will depend on the chillies and vinegar you use.

Serving ideas

As a side: Serve the pickle alongside rice and a savoury main; its bright acidity offers contrast to richer or fried foods.

For the table: Use a clean serving spoon and keep any remaining pickle chilled after serving.

Recipe notes & tips

• Slice the vegetables into thin, even strips so they take on the dressing at a similar rate.
• Grate the palm sugar finely to help it mix into the liquid.
• Stir occasionally during the resting time to coat the vegetables evenly.
• Use rice vinegar for a gentler tang or white vinegar for a sharper one.
• Taste a chilli before deciding how much heat you want in the finished pickle.

Variations

• Milder chillies: Remove the seeds or use fewer chillies for less heat.
• Extra crunch: Keep the cucumber and carrot slices thin but not finely shredded.
• Vinegar swap: Use rice vinegar in place of white vinegar for a softer acidity.
• Sweeter pickle: Add a little more palm sugar to suit your taste.
• More colourful mix: Use a mix of red and green chillies.

Common mistakes to avoid

• Thick vegetable slices: They take longer to absorb the dressing; cut them into thin strips.
• Uneven slicing: Some pieces may soften before others; aim for similar-sized strips.
• Skipping the rest: The vegetables will have less time to take on the dressing; allow the full 2 hours.
• Forgetting to stir: The dressing may not coat the vegetables evenly; stir occasionally as they rest.
• Too much chilli: The heat can overwhelm the other flavours; start with fewer chillies if unsure.

How to store

Keep leftover acar campur in a covered container in the fridge and use within 3 days for the best crunch. Serve chilled; it does not need reheating.

Frequently asked questions