Acar is a Malaysian spicy pickled crunchy salad that is commonly served as condiment or relish to be eaten with a main course. Can be served on a bed of rice.
¼ cup virgin olive oil 10 cloves garlic, thinly sliced 1 T minced fresh ginger
1 tsp each ground coriander, ground cumin, ground white pepper, ground nutmeg, and curry powder 1 cup white vinegar
½ cup brown sugar
1 cup small-diced carrots
2 smallish unpeeled cucumbers, cut in half lengthwise, then in thin disks
1 red bell pepper, very thinly sliced
salt to taste ¼ cup chopped fresh cilantro
Saute the garlic in olive oil over medium heat, stirring frequently for 6 to 7 minutes, until garlic turns light brown. Add the ginger and spices and cook for 2 more minutes, stirring to prevent burning. Add vinegar and sugar and cook 3 more minutes, stirring occasionally. Add the carrots, cucumber, and bell pepper slices, remove from the heat, and stir well. Season with salt to taste, then add the cilantro. Allow to come to room temperature, then refrigerate. This acar will keep, covered and refrigerated, 4 to 5 days.