Quick Asian Pickled Cucumbers – Acar Timun
This post may contain affiliate links.Asian pickled cucumbers, or Acar Timun in Indonesia, are a sweet, tangy and refreshing side dish that adds a burst of flavor to any meal. Marinated in vinegar, sugar, and salt, they offer a perfect balance of sweet, sour, and savory notes.
Asian Pickled Cucumber, or acar timun, is one of those side dishes I grew up seeing on almost every dinner table—especially when satay or rich soups were involved. It’s made from crunchy cucumber, carrot, shallots, and green chilies, all marinated in a sweet-sour vinegar mixture. Simple, yes, but it adds such a refreshing bite that balances out heavier dishes like Chicken Satay, Sate Maranggi, Soto Tangkar, or even a bowl of Sop Buntut.
I always make a batch when I cook Nasi Goreng Kampung or Soto Betawi—somehow the meal just feels incomplete without it. This pickle isn’t just popular in Indonesia; you’ll find similar versions in Malaysia, Singapore, Brunei, and even in Dutch cuisine. The best part? It’s super easy to make. Just let it sit in the fridge for a few hours, and the magic happens.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Vinegar – You can use regular vinegar or rice vinegar. Adjust the sourness to your liking.
Sugar – Use regular table sugar.
Water – If it is possible, use distilled water to make the pickled cucumber stay fresh longer.
How to Make Acar Timun
STEP 1. Wash clean the cucumber. Cut in the middle, throw away the seed part (Image 1), so only the white part is used. Cut it into dice size. Peel the carrot and dice it (Image 2). Cut the shallots in small pieces (Image 3). Toss all the vegetables including the fresh green chilis in a bowl or a container. Add the seasoning and water (Image 4). Mix well until sugar dissolves.
STEP 2. Add water into the mixture (Image 5). Stir well.
STEP 3. Pour in vinegar (Image 6). Let it marinade overnight in the chiller for better result.
Pro Tips
- Wash all vegetables thoroughly before cutting to keep everything fresh and clean.
- Store the vegetables in an airtight container during the marinating process. If you’re using a bowl, make sure to cover it tightly with cling wrap.
- Remove the soft, seedy center of the cucumber—this helps prevent the pickle from turning watery and keeps it fresh longer.
- Use distilled or boiled (and cooled) water for the pickling liquid to maintain freshness and avoid unwanted bacteria.
How to Serve
Acar timun is the perfect refreshing sidekick to rich, savory dishes. Serve it cold as a condiment alongside grilled skewers like Chicken Satay or Sate Maranggi, or spoon it over warm rice dishes like Nasi Goreng Kampoeng, Mie Goreng, or Bihun Goreng for a tangy contrast. It also pairs beautifully with comforting soups like Soto Tangkar, Soto Ayam, Soto Betawi, or Sop Buntut, helping to cut through the richness with its crispy bite. I usually serve it in a small bowl at the center of the table—it always disappears fast!
FAQs about Acar Timun
Acar timun is made from sliced cucumber, carrots, shallots, green chilies, and sometimes garlic. These ingredients are marinated in a mixture of vinegar, sugar, and salt to create a tangy, slightly sweet pickle.
Acar timun is commonly served with Indonesian dishes like chicken satay, sate maranggi, soto tangkar, sop buntut, or fried rice like nasi goreng. It helps cut through rich or spicy foods with its refreshing crunch.
Not really—especially if you leave the green chilies whole. Whole chilies add aroma without releasing too much heat into the vinegar. So unless you cut or crush them, they won’t make the acar timun spicy. If you’re sensitive to heat, just keep the chilies whole or leave them out entirely.
Yes, but the taste will be more sour and less balanced. If you’re reducing sugar, you can use a small amount of honey or a sugar substitute like stevia—but start small and adjust to taste.
Storage
Acar Timun is best kept in a closed container in the chiller. The vegetables will absorb the seasoning liquid day after day. As a result, it tastes even better after a few days.
Whenever you’re ready to serve, just take it straight from the fridge. Acar timun is best enjoyed cold for that extra refreshing crunch
Our Favorite
Indonesian Recipes to Pair with
Acar Timun – Asian pickled cucumbers
Ingredients
- 1 pcs cucumber
- 1 pcs carrot
- 5 pcs shallots
- 20 pcs pcs fresh green chilis
Seasoning
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp mushroom powder
- 1 tbsp vinegar
- 100 ml water
Instructions
- Wash clean the cucumber. Cut in the middle, throw away the seed part, so only the white part is used. Cut it into dice size. Peel the carrot and dice it. Cut the shallots in small pieces. Toss all the vegetables including the fresh green chilis in a bowl or a container. Add the seasoning and water. Mix well until sugar dissolves.
- Add water into the mixture. Stir well.
- Pour in vinegar. Let it marinade overnight in the chiller for better result.
Video
Notes
- Wash all vegetables thoroughly before cutting to keep everything fresh and clean.
- Store the vegetables in an airtight container during the marinating process. If you’re using a bowl, make sure to cover it tightly with cling wrap.
- Remove the soft, seedy center of the cucumber—this helps prevent the pickle from turning watery and keeps it fresh longer.
- Use distilled or boiled (and cooled) water for the pickling liquid to maintain freshness and avoid unwanted bacteria.
This is the easiest pickled cucumber recipe that I like. I often make this to pair with other spicy meals. The tanginess and sweetness is just right!