Sweet-sour cucumber and carrot pickle with turmeric (Acar kuning) from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Fresno, Thai, or other long red chiles for Holland chiles; unsalted macadamia nuts for candlenuts; ground turmeric for fresh turmeric; and cider vinegar or rice vinegar for palm vinegar.

  • TrishaCP on May 03, 2012

    This may be my favorite recipe in the book- and I end up making this whenever I cook from this book. The combination of savory, sweet, and hot, with the crispness of the vegetables, is to die for, and this inevitably becomes a side dish, rather than a condiment, on my plate. It takes more time to make than the Javanese pickle recipe, but is well worth it.

  • erin g on September 11, 2010

    Elevates a bowl of rice to a meal.

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