Acar: The Crunchy Balinese Pickle That Balances Every Plate
Bright, sweet-sour and crisp, acar is the quick Indonesian pickle that cuts through rich, spicy food. Here's how to make this Balinese table staple at home.
MyGlob Editorial June 11, 2026 1 min read
Order nasi campur anywhere in Bali and tucked among the rice, satay and sambal you'll find a small heap of glistening pickled vegetables. That is acar — Indonesia's everyday quick pickle, and the quiet hero of the Balinese plate. Its job is balance: a sharp, sweet, cool crunch that resets your palate between mouthfuls of chilli heat, coconut richness and grilled smoke.
Ingredients
- 1 large carrot, cut into thin batons
- 1 cucumber, deseeded and cut into batons
- 6 shallots, peeled and quartered (or thinly sliced)
- 2–3 red chillies, sliced (deseed for less heat)
- A handful of long beans or green beans, cut into short lengths (optional)
- 2 cloves garlic, thinly sliced
- 1 cm fresh turmeric, grated, or a pinch of ground turmeric (optional, for colour)
- 5 tbsp white or rice vinegar
- 3 tbsp sugar
- 1 tsp salt
- 100 ml water
- 1 tbsp oil
- Cut vegetables to a similar size so they pickle evenly and look tidy on the plate.
- Add the cucumber last and don't overcook anything — acar is all about that fresh, raw crunch.
- The sweet-sour-salty balance is personal. Make the liquid, taste it, and tweak before pouring.
- It keeps three to four days in the fridge, though the texture is best in the first day or two.
- Swap in whatever crisp vegetables you have — daikon, cabbage, green papaya and bean sprouts all work well.
Method
- 1Unlike fermented pickles that take days, acar is made in minutes and eaten the same day, which is exactly why it appears on so many tables. It's also endlessly forgiving — a way to use up whatever crisp vegetables you have. Once you've made it once, you'll want it alongside everything from curry to fried fish.
- 2This makes a bowl to serve four to six as a side. Keep the vegetables in small, even pieces so they pickle uniformly and stay crunchy.
- 3Step 1 — Prep the vegetables. Cut everything into uniform bite-sized pieces. Lightly salt the cucumber and carrot and let them sit for 10 minutes, then pat dry; this draws out excess water so they stay crisp rather than going soggy in the pickling liquid.
- 4Step 2 — Make the pickling liquid. In a small pan, gently warm the oil and soften the garlic and turmeric for a minute (don't brown them). Add the vinegar, sugar, salt and water, and bring to a gentle simmer, stirring until the sugar dissolves. Taste — it should be punchy, sweet and sour in equal measure. Adjust with more sugar or vinegar as needed.
- 5Step 3 — Combine. Put the carrot, beans, shallots and chillies in a heatproof bowl and pour over the hot liquid. Stir, then add the cucumber last so it stays the crispest. Let it cool to room temperature.
- 6Step 4 — Rest and serve. Acar is good after 20 minutes but better after an hour or two in the fridge, once the flavours have mingled. Serve cool, slightly drained, alongside grilled meats, curries, fried fish or a full nasi campur spread.
Acar is a quick Indonesian pickle of vegetables like cucumber, carrot, shallot and chilli in a sweet-sour vinegar dressing. It adds crunch and acidity that cut through rich, fried and grilled dishes. It is served fresh as a cooling side rather than fermented for long storage.
- Dish type
- Fresh vegetable pickle
- Key flavour
- Sweet, sour, lightly spicy
- Main ingredients
- Cucumber, carrot, shallot, chilli
- Served with
- Grilled and fried dishes, rice
- Acar is a fresh, quick pickle, not a long-fermented one.
- Common ingredients are cucumber, carrot, shallot and chilli.
- A sweet-sour vinegar dressing gives it its tang.
- It balances rich, fried and grilled main dishes.
- It is easy to make at home in minutes.