Malaysian Acar Recipe (Nyonya Pickled Vegetables with Pineapple)

Acar is a Malaysian mixed vegetable pickle made with cucumber, carrot, cabbage and pineapple. The veggies are coated in a sweet-sour turmeric dressing with chili, shallots, garlic and ginger. I like to add roasted peanuts and sesame seeds just before serving, for crunch.

I like to chill mine for at least an hour, because that way the vinegar tastes less harsh, the veggies absorb some of the dressing and the pineapple adds a gentle sweetness. The vegetables aren’t hard but they’re not soggy either.

This recipe is similar to a Nyonya acar, with mixed vegetables, pineapple and a cooked dressing. It’s simple enough for a home kitchen and can be prepared ahead for satay, rice dishes, fried snacks or a Malaysian meal.

Why I Like This Acar Recipe

Cucumber, cabbage and carrot each have a slightly different texture. The shallots, garlic, ginger, chili and turmeric are cooked in the dressing, so the vinegar doesn’t have that overly strong raw taste. It’s a tasty Malaysian dish that’s great paired with all kinds of dishes.

Ingredient Notes

• Cucumber: I suggest that you remove the seeds if the center’s very wet. Salting helps draw out excess moisture before you add the dressing.
• Carrot: Cut the carrots into narrow batons so they soften slightly during the salting step.
• Cabbage: Shredded cabbage absorbs the dressing well. Green cabbage or white cabbage both work.
• Pineapple: Fresh pineapple works best, although I tried canned pineapple in juice and found it worked so long as it’s drained well. I like to cut the pineapple into small pieces so it doesn’t dominate the pickle. Frozen pineapple carries a lot of water, so you’ll need to thaw it completely and drain well.
• Vinegar: I tried a few kinds. I found that rice vinegar has a gentler flavor and white vinegar gives a stronger tang.
• Turmeric: Ground turmeric colors the dressing and adds a mild earthy flavor.
• Chili: One red chili is enough for a mild heat. Add less or more according to your preference.
• Peanuts and sesame seeds: Toasted peanuts and sesame add nuttiness and crunch. Add them close to serving time, otherwise they’ll lose their crunch.

How to Make Acar

Salt the cucumber, carrot and cabbage, then rinse and squeeze out as much water as possible. Cook the dressing briefly, combine it with the drained vegetables and pineapple, then cool and refrigerate. Add the toasted peanuts and sesame seeds shortly before serving.

What Acar Tastes Like

Acar has a sweet-sour vinegar dressing with mild heat from the chili and an earthy flavor from turmeric. Cucumber and cabbage gives the dish most of its crunch. The carrot is firmer, while the pineapple adds sweetness and juiciness. Peanuts and sesame add a toasted, nutty flavor to the acar recipe.

Tips for the Best Acar

• Drain the vegetables well: Water left in the cucumber and cabbage can dilute the dressing.
• Keep the pieces fairly even: Similar sizes help the vegetables pickle at the same rate.
• Let it chill: Freshly mixed acar can taste strongly of vinegar. An hour in the refrigerator softens the flavor.
• Add the nuts later: Peanuts soften when left in the dressing for too long.
• Cut the pineapple small: Smaller pieces distribute the sweetness more evenly.

Variations and Substitutions

• Canned pineapple: Use pineapple packed in juice, drain it thoroughly and cut it into small pieces.
• More heat: Add another red chili or a small amount of chili paste.
• Less heat: Remove the chili seeds or reduce the amount of chili.
• Acar timun: Increase the cucumber and reduce the cabbage for a cucumber-led pickle.
• Nut-free acar: Leave out the peanuts and add a little more toasted sesame instead.

Acar and Acar Timun

Acar is a broad name for pickled dishes found in Malaysia, Indonesia and nearby countries. Cucumber is the main ingredient in acar timun, while mixed Malaysian acar may also contain carrot, cabbage and pineapple.

Dressings vary by region and household, so there is no single recipe that represents every type of acar. I sometimes like to come up with new versions, just using whatever I find in the fridge!

Where Acar Comes From

Acar is eaten in Malaysia, Indonesia and Singapore. In Malaysia, mixed vegetable acar is closely associated with Peranakan cooking. It may be served at everyday meals, celebrations and gatherings, with recipes changing according to region and family preference.

It can be a simple cucumber pickle or a fuller mixture with several vegetables, pineapple, peanuts and sesame. Vinegar, sugar and spices are usually added, although the exact balance varies considerably.

What to Serve With Acar

Serve chilled or room temperature acar with Malaysian satay, nasi lemak, curry puffs or beef rendang. The vinegar dressing and crunchy vegetables work especially well with peanut sauce, coconut rice, fried pastry and slow-cooked beef. Acar is usually served in a small portion as a condiment or side dish.

How to Store

Keep acar in an airtight container in the refrigerator for up to 4 days. It can be made a day ahead and tastes better after chilling.

I recommend that you store the peanuts separately and add them shortly before serving for the best crunch.

You can serve it chilled or at room temperature, so reheating is not needed. It doesn’t freeze well because the cucumber and cabbage soften too much after thawing.

Malaysian Acar FAQs

More Malaysian Recipes

Serve the acar straight from the refrigerator with satay, coconut rice, curry puffs or beef rendang. Browse my Malaysian recipes for more dishes to serve with it.