Pickled Heirloom Cucumber

Acar (Ach-ar) is Indonesian pickle. It is served raw as a condiment with many rice dishes where chilli needs to be offset by the cool and clean taste of cucumber.

This is an Indonesian-inspired and Canberra-sourced pickled cucumber.

Pickled Heirloom Cucumber


2 heirloom cucumber, sliced

1 t yellow mustard seeds

1 t dried chilli

1 t coriander seeds

1t whole black pepper

3/4 cup white sugar

1/2 cup white vinegar

1 cup water

1 pinch of salt


Slice the cucumber and put it in a jar.

Put all of the other ingredients in a pot and bring to the boil and turn it down to simmer, leave until it’s warm and pour over the cucumber. StoreĀ refrigerated up to two weeks.



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