Recipe: Acar Jelatah

Recipe: Acar Jelatah
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Introducing my favourite Malay pickle, acar jelatah. Crunchy, tangy and refreshing, acar jelatah goes perfectly with any Malay meal, as it cuts through some of the richness of the curries, rendang, rice or meat dishes.

Acar jelatah is usually made up of cucumber, carrots, pineapple, shallots and red chilli. This is a quick pickle recipe, and will be ready in under 30 minutes. It's so easy that I've been making this rather often during this MCO period. Any leftovers can be kept in a clean jar for a day or two in the fridge, but I do recommend finishing it on the day it is made.

Here's the recipe:

Acar Jelatah
Recipe by Baby Sumo
Preparation time: 10 minutes (+15 minutes waiting time)
Serves 4

Ingredients
100g Japanese cucumber, peeled at regular intervals
50g carrots, peeled and julienned
100g pineapple, cut into small chunks
1 shallot, peeled, quartered and sliced thinly
1 red chilli, thinly sliced

For pickling solution
1 1/2 tbsp rice vinegar
Juice of 1 lime
2 tbsp caster sugar
1 1/2 tsp salt

1. Mix all the ingredients for the pickling in a small bowl, until all sugar is dissolved.

2. Put cucumber, carrots, pineapple, shallot and chilli in a large bowl and pour over the pickling solution. Leave for at least 15 minutes.

3. Enjoy! Any unused pickles can be stored in the fridge for a few days.

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