Whenever you go to an Indonesian restaurant, it’s likely that there will be a small dish on the table with some pickled vegetables. These are common side dishes, and every restaurant has its own recipe. The acid and crunch of acar campur add a nice contrast to rice with a spicy meat dish on it. I personally eat it with anything from Beef rendang, chicken satay, to a burger! These vegetables are just quickly blanched in the pickling liquid before they go into their jar, so when you eat it, they are still nice and crunchy!
The “Serving Size” for this recipe is an 8oz Ball Jar, which of course, will feed a few people.
Atjar Tjampoer: Indonesian Pickled Vegetables (Acar Campur)
Learn how to make Acar Campur (Atjar Tjampoer), delicious Indonesian pickled vegetables! These vegetables are just quickly blanched in the pickling liquid before they go into their jar, so when you eat it, they are still nice and crunchy! This side dish is a great accompaniment for dishes such as Beef Rendang, but it goes great with a burger, or just meat and potatoes! Acar means "pickled," and Campur means "mixed," which means that Acar Campur means Mixed Pickles. This indicates that it's made with multiple vegetables.You can experiment with this recipe, and as long as you use firm vegetables, you can make it with any combination of your favorite vegetables! The ones I have listed are very traditional!
Ingredients
Equipment
Method
Preparing the vegetables
- Slice the cabbage into thin strips.
- Slide the onion into thin half-circles.
- Mince the garlic.
- Remove the stems and seeds from the chilies, and julienne them.
- Remove the stems and seeds from the bell peppers, and julienne them.
- Peel, and cut the carrots into thin slices.
Making the atjar tjampoer
- In a large pot, bring the vinegar, sugar, and turmeric to a boil while stirring.
- When it reaches a boil, add all the vegetables.
- Bring it back to a boil. Then, cover with a lid, and let cook for 2 minutes.
- Remove the vegetables from the pot with a spider.
- Strain the liquid into a large bowl, through a large strainer lined with cheesecloth.
Filling the jars
- You want to work fast, the goal is to seal the jars while the content is still hot.
- Fill the jars with the vegetables. Really pack it in there.
- Scoop the pickling liquid into the jars. You may have to tap the jars on the counter to get rid of air bubbles, and you want to make sure you fill them to the rim.
- Add the seal, screw on the ring (tightly), and put them in the fridge for at least 3 days.
Thanks for a great recipe and video, will definitely try this. What is the shelf life of this atjar tjampoer, and does the unopened product need to stay in the fridge?