Quick Asian Pickled Cucumbers – Acar Timun
This post may contain affiliate links.Asian Pickled Cucumbers (Acar Timun) are a refreshing Indonesian side dish with the perfect balance of sweet and tangy flavors. Made with crunchy vegetables marinated in a simple vinegar dressing, this easy pickle adds a delicious burst of freshness to any meal.
A Quick Look at the Recipe
🏷️ Recipe Name: Asian Pickled Cucumber – Acar Timun
⏱️ Ready In: ~ 10 minutes
🍽️ Serves: 20 portions
🔥 Calories: 3 kcal per portion (estimate)
🧾 Main Ingredients: Cucumber, carrot, green chilis, shallots, water, sugar, salt, vinegar.
🥗 Dietary Info: Contains vinegar.
🧠 Difficulty: Very easy
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Acar Timun, or Indonesian pickled cucumbers, is a refreshing side dish that I grew up enjoying with many of my favorite meals. It’s one of my favorite Asian side dish recipes to serve alongside grilled meats and rich, savory dishes. Made with crunchy cucumbers, carrots, shallots, and green chilies marinated in a sweet and tangy vinegar dressing, it’s simple but incredibly satisfying.
In Indonesian cuisine, small side dishes like crispy fried shallots, perkedel (Indonesian potato fritters), and bakso goreng (fried meatballs) add extra flavor and texture to a meal. Acar timun is especially refreshing because its tangy crunch helps balance rich and savory foods.
Similar pickled cucumber dishes are also enjoyed in other parts of Asia, including Malaysia and Singapore. The best part? This quick Asian pickled cucumber recipe requires no cooking and takes just minutes to prepare. Simply let the vegetables marinate in the refrigerator for a few hours to develop their delicious sweet and tangy flavor.
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.
Serving Suggestions
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, Thai basil fried rice, or bihun goreng for a tangy contrast.
It also pairs beautifully with comforting soups like soto tangkar, fish curry, 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!
Acar Timun FAQs
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 chilis green
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!