Authentic Atjar: Indonesian Pickled Vegetables Recipe

Ingredients

500 grams of white cabbage
2 large carrots
1 red bell pepper
1 tablespoon of salt
200 ml of white vinegar
150 grams of white sugar
1 teaspoon of turmeric
1/2 teaspoon of ginger powder
1/2 teaspoon of garlic powder

Steps and instructions

First, wash the cabbage, carrots, and bell pepper thoroughly.
Cut the cabbage into thin strips and grate the carrots. Dice the bell pepper into small pieces.
In a large bowl, mix the cabbage, carrots, and bell pepper together. Sprinkle with the tablespoon of salt and let it sit for about an hour.
After an hour, drain the excess water from the vegetable mixture.
In a saucepan, mix the white vinegar, white sugar, turmeric, ginger powder, and garlic powder together. Bring the mixture to a boil over medium heat.
Once the vinegar mixture is boiling, add the drained vegetables into the saucepan. Simmer for about 5 minutes.
Remove the saucepan from the heat and let the Atjar cool down.
After it has cooled, transfer the Atjar into a jar or an airtight container. Keep it in the refrigerator for at least 24 hours before serving to let the flavors develop.

Tools for making

Cutting board - Used for chopping and slicing the vegetables.
Knife - Needed to cut the cabbage, carrots, and bell pepper into the desired shapes.
Grater - Used to grate the carrots.
Large bowl - To mix and marinate the vegetables.
Saucepan - Used to prepare the vinegar mixture and simmer the vegetables.
Stove - Required for boiling and simmering the ingredients.
Jar or airtight container - To store the Atjar after it has cooled down.

Recipe variations

Add sliced onions or shallots for added flavor.
Include other vegetables such as cucumber, green beans, or radishes to the mix.
Experiment with different types of vinegar, such as apple cider vinegar or rice vinegar, for a different taste.
Adjust the amount of sugar to your liking, making it sweeter or less sweet.
For a spicier version, add chili flakes or chopped chili peppers.
Try using different spices like cumin, coriander, or mustard seeds to give it a unique twist.
Replace white cabbage with red cabbage for a vibrant color.
Add grated fresh ginger instead of ginger powder for a stronger ginger flavor.
For a vegetarian or vegan option, substitute honey or maple syrup for the white sugar.

Recipe overview

Atjar, also known as Acar, is a delightful pickled dish originating from Indonesia, which has found its way into many Asian and African cuisines. It's vibrant, crunchy, and packed full of flavor, making it a great side dish or condiment to accompany any meal. It consists primarily of white cabbage, carrots and bell pepper, which are pickled in a fragrant mixture of white vinegar, sugar, and spices like turmeric, ginger, and garlic. Making Atjar at home is a simple process that involves combining the ingredients, letting them simmer, and then allowing the mixture to cool and mature in the refrigerator. The result is a deliciously tangy and sweet pickle that will make your taste buds sing! Enjoy this authentic recipe and bring exotic flavors to your kitchen.

Common questions

Can I use green cabbage instead of white cabbage? Yes, you can use green cabbage as a substitute for white cabbage in this recipe. The taste and texture may be slightly different, but it will still work well.
Can I use brown sugar instead of white sugar? Yes, you can use brown sugar as a substitute for white sugar. Keep in mind that brown sugar will give the Atjar a slightly different flavor.
How long will the Atjar last in the refrigerator? When stored properly in an airtight container, the Atjar can last for up to 2 weeks in the refrigerator.
Can I add other vegetables to the Atjar? Absolutely! This recipe serves as a base, but you can add other vegetables like onions, cucumbers, or green beans to customize the Atjar to your liking.
Is Atjar spicy? No, this recipe does not include any spicy ingredients. However, if you prefer a spicier version, you can add chili flakes or sliced chili peppers to the vinegar mixture.

Serving dishes and utensils

Cutting board - A sturdy cutting board is essential for chopping and slicing the vegetables.
Knife - A sharp knife will help you easily cut the cabbage, carrots, and bell pepper into the desired shapes and sizes.
Grater - Use a grater to grate the carrots finely.
Large bowl - A large bowl is needed for mixing the vegetables and allowing them to marinate.
Saucepan - Use a saucepan to prepare the vinegar mixture and simmer the vegetables.
Spoon - A spoon is necessary for stirring the ingredients in the saucepan.
Jar or airtight container - You'll need a jar or airtight container to store the Atjar after it has cooled down.

Origin stories

Atjar, also known as Atjar Tjampoer, is a popular pickled vegetable dish originating from Indonesia. Its creation was inspired by the need to preserve fresh vegetables in the tropical climate where refrigeration was not always available. The Dutch, during their colonization of Indonesia, grew fond of this tangy, crunchy accompaniment and brought it back to the Netherlands. Today, Atjar is a staple in both Indonesian and Dutch cuisine, often served as a refreshing contrast to rich, spicy dishes. The name 'Atjar Tjampoer' translates to 'mixed pickles', reflecting the variety of vegetables that can be used in its preparation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.