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If you’ve ever had an Indonesian meal with lots of bold spices and rich sauces, you’ll know there’s nothing quite like a side of crisp, tangy pickles to balance things out. This Acar Timun is one of my go-to recipes for that job. It’s sweet, sour, crunchy, and comes together in about 15 minutes.

Whenever I cook something like nasi goreng or satay at home, I make sure there’s a jar of this in the fridge. It’s that little splash of freshness that really wakes up the meal.

Why I Always Keep a Jar of This in the Fridge

Some Indonesian dishes can be heavy or a bit oily—think fried rice, satay with peanut sauce, or crispy fried snacks. That’s why you’ll often see this pickle on the side at a local warung.

I love it because it cuts right through all that richness with its sharp, slightly sweet brine and crunchy veggies. The cucumber and carrot stay crisp even after a few days in the fridge, so you can prep it ahead and have it ready to go whenever you need a little zing on your plate.

It’s honestly one of the easiest pickles you can make at home. No special equipment or complicated steps. Just fresh veggies, a simple brine, and some patience to let the flavors meld.

What Exactly is Acar Timun?

If you’re new to Indonesian food, “acar” just means pickles, and “timun” means cucumber. It’s a simple pickle of diced cucumber, carrot, shallot, and sometimes bird’s eye chili for heat.

It’s a classic condiment on Indonesian tables, usually made in small batches and stored in glass jars. I think of it as Indonesia’s answer to the Western relish or bread-and-butter pickles—but with its own bright, Southeast Asian personality.

Acar actually found its way into Dutch cuisine too (called “atjar”), thanks to Indonesia’s colonial history. But this homemade version is closer to what you’d find in local homes or street-side eateries.

My Favorite Dishes to Pair With It

This pickle is like a reliable sidekick for so many dishes. Here are some meals I’ve enjoyed it with at home:

• Nasi goreng (Indonesian fried rice) – That rich, smoky flavor absolutely begs for a bright pickle.
• Mi goreng (stir-fried noodles) – Adds crunch and heat.
• Satay – Cuts through the creamy peanut sauce perfectly.
• Martabak telur (stuffed pancakes) – Balances out the savory filling.
• Soto (Indonesian soup) – Adds a little tang on the side.
• Deep-fried snacks – I often serve this alongside fried chicken or fish too.

Honestly, it’s so versatile that sometimes I just eat a spoonful straight from the jar while cooking dinner.

Ingredients You’ll Need (And Why I Love Them)

Here’s what you need to make this pickle at home, with a few of my personal notes:

• Cucumber – I always scoop out the seeds so the brine doesn’t get watery. Fresh, firm cucumbers make for the best crunch.
• Carrot – This is non-negotiable for me. Adds that sweet earthiness and texture.
• Shallot – Gives a nice sharp bite that mellows slightly in the brine.
• Bird’s Eye Chilis – Totally optional. I often split the batch in two: one with chilis for the heat-lovers, and one milder for the kids. Red chilis have a mellower heat, while green ones really hit you.
• Salt – Classic pickling helper that draws out moisture and keeps things safe.
• Sugar – Balances the vinegar’s tartness. I like mine on the slightly sweet side.
• White Vinegar – For the sharp, tangy base. I sometimes swap in rice vinegar for a gentler bite.

This recipe is really forgiving. Some days I’ll throw in extra shallots if I have them lying around. Or add a few slices of red onion or cabbage for color.

How I Make It at Home

Here’s how I do it when I want a quick batch:

1. Prep the veggies. Dice the cucumber, carrot, and shallot into small, uniform pieces. I try to keep them roughly the same size so they pickle evenly. If I’m adding chilis, I usually just remove the stems but keep them whole for a less fiery brine.
2. Pack them in a jar. I love using an old glass jam jar for this. Just make sure it’s clean and dry.
3. Mix the brine. Combine hot water with the salt, sugar, and vinegar until everything’s dissolved.
4. Pour and seal. Cover the veggies completely with the brine. Seal the jar and pop it in the fridge.

I usually make this in the evening so it can sit overnight. By the next day, it’s already good to go. The longer it sits, the better the flavor.

Keeping It Fresh

In my experience, this keeps best in a clean glass jar in the fridge. An unopened jar will stay good for up to two months, but once I open it, I try to finish it within a week for the best crunch.

I’ve had batches last a little longer, but the veggies do start to soften with time. That’s why I usually make smaller batches more often—there’s just something about that first-week crispness that I can’t resist.

If you’ve never tried making your own pickles, this is a great place to start. It’s easy, quick, and the payoff is so worth it. Every time I serve it to friends or family, there’s at least one person asking for the recipe.

So go ahead, give it a try. And don’t be surprised if you start keeping a jar of Acar Timun in your fridge all the time, just like I do.

Try other Indonesian recipes:

• Bihun Goreng
• Saus Kacang
• Sop Buntut