Malaysian Vegetable Pickle (Acar Kuning)

The Summer has finally arrived!  Albeit probably just for a fleeting moment, but it’s here nonetheless and we’ll try to catch it whilst we can.  This means far more outdoor eating in the sun and enjoying the garden. We’ve already shown a firm BBQ favourite of ours with Sophie’s Simple Burger Recipe, but we also love the sundries that accompany these al fresco meals.  We have a few staple recipes for these that we always come back to time and again as they are delicious.  One of these recipes is Malaysian Vegetable Pickle (Acar Kuning).  It is a recipe that Sophie’s Mum was given many years ago by her Malaysian friend. It’s got a bit of acidity and heat to it that is great against all the other meat and savoury flavours that we tend to eat with our summer dishes and BBQ’s.


  • 1 cup carrot sticks
  • 1 cup green beans
  • 1 cup cauliflower florets
  • 10 fresh red & green chillies
  • 1 cucumber

 For the vinaigarette: 

  • 2tbl peanut oil
  • 2 cloves of finely grated garlic
  • 2tsp fresh finely grated ginger
  • 3 grated Brazil nuts
  • 1tsp ground turmeric
  • 1 cup white wine vinegar
  • 1/2 cup of water
  • 2tsp sugar
  • 1tsp salt


Ensure all vegetables (carrots, beans and cucumber) are cut to the same size into sticks and cauliflower into small florets. Leave the chillies whole.

Heat the oil in a saucepan and fry the garlic and ginger on a low heat for 1 minute.

Add the grated nuts, turmeric and fry for a few seconds.

Add the white wine vinegar, water, sugar, salt and bring to the boil.

Add the carrots, beans, chillies and cauliflower to the vinaigrette.

Boil for 4 minutes.

Add the cucumber and boil for 1 minute.

Allow to cool, mixing occasionally.

Once cool, refrigerate. The pickle may be kept in a fridge for up to 5 days.

I hope you like this recipe as much as we do and please share if you’ve had it, tried it or have any twists to add to this dish.  We’d love to hear your tips and experiences.

Let’s enjoy the sun whilst we can!.




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