Acar

This article is about the salad. For other uses, see Acar (disambiguation).
For South Asian pickles called achar, see South Asian Pickles.
Acar
Acar made of cucumber, carrot and shallot bits in vinegar
Alternative namesAtjar (Dutch)
TypeCondiment and salad
CourseSide dish
Region or stateIndonesia,[1][2][3][4] Brunei, Malaysia, the Netherlands, Singapore, South Africa and Thailand
Main ingredientsVegetables (cucumber, carrots, cabbage), shallot, bird's eye chili and yardlong beans, vinegar, dried chillies, pineapples

Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia,[5] Malaysia, Singapore and Brunei. It is a localised version of Indian achar.[6] It is known as atjar in Dutch cuisine, derived from Indonesian acar.[7] Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.[3]

  1. ^ Gina Salsabila. "Cabai: Pengaruh Portugis yang Dicintai hingga Kini". {{cite journal}}: Cite journal requires |journal= (help)
  2. ^ "Acar". Taste Atlas. Retrieved 4 October 2020.
  3. ^ a b Arsana, Lother (2013). Authentic Recipes from Indonesia. Tuttle Publishing. pp. 31–32. ISBN 9781462905355. Retrieved 9 February 2015.
  4. ^ Febri Ramadhan Arifiansyah. "Perancangan Museum Kuliner Nusantara di Kota Batu Jawa Timur" (PDF). {{cite journal}}: Cite journal requires |journal= (help)
  5. ^ Anita. "Acar – Indonesian Pickle" (in Indonesian). Daily Cooking Quest. Archived from the original on 9 February 2015. Retrieved 9 February 2015.
  6. ^ Hoogervorst, Tom (Dec 2018). "Sailors, Tailors, Cooks, and Crooks: On Loanwords and Neglected Lives in Indian Ocean Ports". Itinerario. Research Institute for History, Leiden University. 42 (3): 533. doi: 10.1017/S0165115318000645
  7. ^ Nasution, Pepy. "Acar Recipe (Indonesian Pickle)". Indonesia Eats. Retrieved 9 February 2015.