Acar Campur – Indonesian Mixed Vegetable Pickle
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Acar Campur (Atjar Tjampoer) is a tangy and slightly sweet Indonesian pickle made with vegetables like cabbage, carrots, red bell pepper, and chilies. The literal translation of “Acar Campur” is “Mixed Pickle,” describing the blend of lightly pickled vegetables.
It is a popular condiment or side dish to add acidity and crunch to savory dishes. Dress up a basic fried rice or mie goreng. Or serve with rich dishes like satay or beef rendang.
Turmeric provides the yellow color but isn’t the dominant flavor. The flavor is tangy, slightly sweet, and mildly spicy.
How to Make Indonesian Mixed Vegetable Pickle
To make Acar Campur, firm vegetables are cut into thin strips and quickly blanched to soften them slightly while retaining their crunch. A tangy, sweet pickling liquid is prepared by boiling vinegar, water, sugar, turmeric, and a pinch of salt until the sugar dissolves. The vegetables are then packed into jars and covered with the pickling liquid.
Continue reading for the full recipe with ingredients and step-by-step instructions.
Classic Ingredients in Acar Campur
While recipes can vary, certain vegetables are most common and characterize traditional versions of this pickle salad. Here’s a list of the typical classic ingredients:
- Cabbage: Shredded or thinly sliced, cabbage adds crunch and absorbs the pickling flavors well.
- Carrots: Sliced into thin matchsticks or rounds, carrots add sweetness and color.
- Shallots or Onions: Thinly sliced shallots or onions add a mild, sweet sharpness to the pickle.
- Turmeric: Turmeric is used in the pickling solution for its vibrant yellow color and subtle earthy flavor.
- Chili Peppers: Sliced fresh red chili peppers (or sambal chili paste) add heat to the pickle.
Further customize this pickle by adding or substituting it with other often-used vegetables like cucumber, green beans, bean sprouts, or cauliflower. Adjust the heat by adding or leaving out chili peppers, or use ginger and garlic for added flavor.
Acar Campur Indonesian Vegetable Pickle Recipe
This Acar Campur recipe features cabbage, carrots, bell pepper, and chili pepper in a vinegar brine. It’s a traditional Indonesian pickle that’s delicious and simple to make.
This recipe makes about 2 cups of acar which is approximately 4 servings with a serving size of 1/2 cup.
Fits vegan and gluten-free diets.
Ingredients
- 1 1/2 cups cabbage, thinly sliced
- 1/4 red bell pepper, thinly sliced, cut in small pieces
- 1 small carrot, julienned
- 1 red chili pepper, thinly sliced and seeds removed
- ½ cup white vinegar
- ½ cup water
- 3 tablespoons sugar
- 1 teaspoon ground turmeric (koenjit)
- Pinch of salt
Instructions
- Bring a pot of water to a boil with a pinch of salt. Add all the vegetables and blanch for 2–3 minutes.
- Drain and rinse under cold water or immerse them in an ice bath to stop the cooking process.
- In a saucepan, combine vinegar, water, sugar, turmeric, and a pinch of salt.
- Heat until the sugar dissolves and the liquid begins to simmer. Taste and adjust sweetness or acidity as needed.
- Pack the vegetables into sterilized jars. Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged.
- Seal the jars and let them cool to room temperature.
- Refrigerate for at least 4 hours or overnight before serving to allow flavors to develop.
Notes
Store leftovers in an airtight jar for up to 1 week. Sterilize jars before filling and only use clean utensils to extend shelf life.
Nutrition Information:
Yield: 4 Serving Size: 1/2 cupAmount Per Serving: Calories: 68Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 47mgCarbohydrates: 15gFiber: 2gSugar: 12gProtein: 1g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
Want more?
Here are some of my favorite Indonesian pickle recipes you can try:
Acar Ketimun – Pickled Cucumber Salad
Acar Timun Nanas – Pickled Cucumber and Pineapple Salad
Asinan Mangga – Pickled Mango Salad
