Back Acar Spanish Աչար (ուտեստ) Armenian Acar ID Acar JV 아차르 (동남아시아 음식) Korean Acar Malay Atjar Dutch Ачар (блюдо) Russian Manisan Sundanese อาจาด Thai
 | This article needs additional citations for verification. (June 2014) |
 Acar made of cucumber, carrot and shallot bits in vinegar | |
| Alternative names | Atjar (Dutch) |
|---|---|
| Type | Condiment and salad |
| Course | Side dish |
| Region or state | Indonesia,[1][2][3][4] Brunei, Malaysia, the Netherlands, Singapore, South Africa and Thailand |
| Main ingredients | Vegetables (cucumber, carrots, cabbage), shallot, bird's eye chili and yardlong beans, vinegar, dried chillies, pineapples |
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia,[5] Malaysia, Singapore and Brunei. It is a localised version of Indian achar.[6] It is known as atjar in Dutch cuisine, derived from Indonesian acar.[7] Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.[3]
- ^ Gina Salsabila. "Cabai: Pengaruh Portugis yang Dicintai hingga Kini".
{{cite journal}}: Cite journal requires|journal=(help) - ^ "Acar". Taste Atlas. Retrieved 4 October 2020.
- ^ a b Arsana, Lother (2013). Authentic Recipes from Indonesia. Tuttle Publishing. pp. 31–32. ISBN 9781462905355. Retrieved 9 February 2015.
- ^ Febri Ramadhan Arifiansyah. "Perancangan Museum Kuliner Nusantara di Kota Batu Jawa Timur" (PDF).
{{cite journal}}: Cite journal requires|journal=(help) - ^ Anita. "Acar – Indonesian Pickle" (in Indonesian). Daily Cooking Quest. Archived from the original on 9 February 2015. Retrieved 9 February 2015.
- ^ Hoogervorst, Tom (Dec 2018). "Sailors, Tailors, Cooks, and Crooks: On Loanwords and Neglected Lives in Indian Ocean Ports". Itinerario. Research Institute for History, Leiden University. 42 (3): 533. doi: 10.1017/S0165115318000645
- ^ Nasution, Pepy. "Acar Recipe (Indonesian Pickle)". Indonesia Eats. Retrieved 9 February 2015.