Tag Archives: Pickle

Asinan Jagung Bakar – Grilled Corn Pickle Recipe

Asinan is an Indonesian dish where a combination of fruits and vegetables are cut and dice into small pieces and doused in a sweet, sour, and savory pickling liquid. Though I say pickle, there is almost no waiting time for the dish to mature other than chilling the whole thing in the fridge for a couple of hours. We have quite a bit of asinan dishes, and today I share this super easy recipe for asinan jagung bakar – grilled corn pickle.

Asinan Jagung Bakar – Grilled Corn Pickle

Pickling Juice

The main star of the show is actually the pickling juice. The same pickling juice can be paired with other vegetables/fruits depending on what is available in the market, or whatever strike your fancy. Also, since the pickling juice needs to be at room temperature or cooler prior to mixing with the vegetables/fruits, I usually prepare this first. You will need dried red chilies, dried shrimps (Indonesian: ebi), palm sugar, sugar, salt, vinegar, and water. Ground the chilies and shrimps in a food processor, then combine with the rest of the ingredients in a sauce pot and bring to a boil. Let the pickling juice cool while you prepare the vegetables/fruits.

Asinan Jagung Bakar - Grilled Corn Pickle

Asinan Jagung Bakar – Grilled Corn Pickle

Grilled Corn, Radish, and Cilantro

Summer is the time for corn, so I decided to make some grilled corn for this asinan. I grill the corn with butter on stove with a cast iron grill. You can use charcoal grill, or even stick it in the broiler. Once you have some grilled corns, cut the kernels off when cool enough to handle. I also use radish and cilantro, but these are served raw, so you only need to slice the radish and roughly chop the cilantro.

Asinan Jagung Bakar - Grilled Corn Pickle

Asinan Jagung Bakar – Grilled Corn Pickle

Preparing Asinan Jagung Bakar (Grilled Corn Pickle)

Once the pickling juice is cool enough, at least at room temperature, you can start making the asinan. Place all the vegetables/fruits in a large mixing bowl, and pour the pickling juice to cover by one inch. If there is extra pickling liquid, you can keep adding more vegetables/fruits, just make sure you still have an inch of the pickling liquid over your vegetables/fruits. If the pickling juice is already chilled, you can serve the asinan immediately. Otherwise, it is better if you chill the whole thing some more in the fridge since asinan is best served cold.

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Green Chili Pickle Recipe | Daily Cooking Quest

Green chili pickle using jalapenos.

Green chili pickle is one of the easiest pickle recipe and one that we enjoy a lot in our family. We cook plenty of noodle dishes at home, and something just feels off if we don’t have some green chili pickle with our noodles. They will perk up even the humblest instant noodles and make them feel more like a gourmet experience. 😉

If you love to have some pickles as a side dish, you can try making this easy green chili pickle at home. By the way, these are great with burgers, sandwiches, and tacos too!

Ingredients for green chili pickle: jalapenos, rice vinegar, sugar, and salt.

Ingredients for green chili pickle: jalapenos, rice vinegar, sugar, and salt.

Ingredients for green chili pickle

This recipe only needs four ingredients: fresh green chilies, rice vinegar, sugar, and salt.

Green chilies

I usually use either Serrano or Jalapeno to make this green chili pickle. Back home in Indonesia, our green chilies are closer in size and heat to Serrano. Serrano is smaller compared to Jalapeno, but they are hotter compared to Jalapeno. If you love a spicier kick, definitely go with Serrano.

Rice vinegar

If you don’t have rice vinegar at home, you can substitute with cane sugar vinegar or apple cider vinegar. Cane sugar vinegar is widely available in Indonesia, so this is a better choice as far as a substitute goes.

Please avoid using white vinegar since it will make the pickle too harsh.

(1) Combine rice vinegar, sugar, and salt. (2) Chop jalapenos into 1/2-inch slices. (3) Soak jalapenos in boiling water for 1 minute. (4) Drain and place jalapenos into glass jars and top with pickling juice.

(1) Combine rice vinegar, sugar, and salt. (2) Chop jalapenos into 1/2-inch slices. (3) Soak jalapenos in boiling water for 1 minute. (4) Drain and place jalapenos into glass jars and top with pickling juice.

Step-by-step to prepare green chili pickle

Prepare the pickling juice by mixing rice vinegar, sugar, and salt. Stir until all the sugar and salt dissolve. Set aside.

Wash and drain green chilies. Remove the stalks and cut into 1/2 inch rounds. Set aside.

Boil 4 cups of water in a pot. Turn off the heat once it boils. Add green chilies into the pot and soak them in boiling water for 1 minute. Drain well, and transfer the chilies into glass jars. I use three 8 oz. canning glass jars.

Pour the pickling juice over the chilies to start the pickling process. Cover the jars and set aside.

It is best if you can chill the green chili pickle overnight in the fridge before serving, though they can be served in as little as 2 hours if you are impatient.

Push the chilies down with a spoon to make sure they are all covered in pickling juice.

Push the chilies down with a spoon to make sure they are all covered in pickling juice.

FAQs

Q: Do I need to sterilize the jars before using them?
A: As long as the jars are clean, there is no need to sterilize them since we are not canning.

Q: Can I use other chilies?
A: Sure! You can use Habaneros or bird’s eye chilies for an even spicier kick. You can also use bell peppers (any color) for a really mild pickle. You can even add garlic or baby carrots if you wish.

Q: How long can these pickles last?
A: They should be fresh for up to 2 months in the fridge, though we can easily eat through one jar per week. Be sure to always scoop out the pickle with a clean spoon to prolong shelf life.

Cover the jars and let them rest for overnight in the fridge before consuming.

Cover the jars and let them rest for overnight in the fridge before consuming.

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Acar – Indonesian Pickle Recipe

Acar – Indonesian pickle with cucumber, carrot, shallot, and red chilies.

Acar is the most popular Indonesian pickle. We serve this as a side dish to accompany nasi goreng (Indonesian fried rice), mi goreng (Indonesian stir-fried noodles), sate/satay, martabak, and soto. It will perk up even the most humble instant noodles/ramen.

Those new to pickling anything, making acar is a good introduction. It doesn’t require fancy tools, and all the ingredients for the vegetables and pickling juice are widely available no matter where you are in the world.

Ingredients for acar (Indonesian pickle): cucumber, carrot, shallot, red chilies, vinegar, sugar, and salt.

Ingredients for acar (Indonesian pickle): cucumber, carrot, shallot, red chilies, vinegar, sugar, and salt.

Ingredients for acar (Indonesian pickle)

1. Vegetables for acar: cucumber, carrot, shallot, and red chilies

We will not cook any of these vegetables, so you must use the freshest possible ingredients so your acar will be delicious and has a long shelf-life.

You can use garden cucumber (the most common variety in the US), Kirby cucumber (pickling cucumber), or even English cucumber. If your cucumber is waxed, be sure to give it a good scrub to remove the wax. Alternatively, you can peel the cucumber too though I love the dark green color of the peel and would rather scrub than peel.

2. Pickling juice: water, sugar, salt, and vinegar

You can use distilled white vinegar, or if you are feeling fancy, try cane sugar vinegar or rice vinegar. Since cane sugar and rice vinegar are both milder compared to distilled white vinegar, you will need to use more when using these.

(1) Deseed cucumber and cut into cubes, peel carrot and cut into cubes, peel shallot and cut into cubes, chop red chilies. (2) Sprinkle all vegetables with salt to make them more crispy. (3) Wash and drain the vegetables. (4) Boil water, sugar, salt, and vinegar until sugar dissolves, then add vegetables and rest for 10 minutes.

(1) Deseed cucumber and cut into cubes, peel carrot and cut into cubes, peel shallot and cut into cubes, chop red chilies. (2) Sprinkle all vegetables with salt to make them more crispy. (3) Wash and drain the vegetables. (4) Boil water, sugar, salt, and vinegar until sugar dissolves, then add vegetables and rest for 10 minutes.

Step-by-step to prepare Indonesian pickle

1. Prep the vegetables

Scrub/peel the cucumber, remove the seeds, and cut it into small cubes. Peel carrot and shallot and cut them into small cubes. Chop red chilies. Please make sure that the cucumber, carrot, and shallot are all about the same size.

2. Salt the vegetables

Sprinkle chopped vegetables with about a teaspoon of salt in a mixing bowl and set aside for 10 minutes. Salting reduces the water content from the vegetables and makes the pickle crispier. Salt chilies separately if you don’t want a spicy pickle.

Wash the vegetables under running water and strain with a colander. Set aside.

3. Pickle the vegetables

Boil water, sugar, salt, and vinegar in a pot until sugar dissolves. Turn off the heat and add all the vegetables into the pot.

After 10 minutes of resting period, transfer the pickle to clean glass jars. You should be able to fill four 8-ounce glass jars. Let the pickle cool slightly before storing it in the fridge.

Transfer acar/pickle into clean glass jars, and rest for at least one hour before enjoying.

Transfer acar/pickle into clean glass jars, and rest for at least one hour before enjoying.

Storing and serving Indonesian pickle

Store acar in the fridge. It is best to rest the pickle for at least one day to develop the flavor before serving.

Storing the pickle in multiple smaller jars will prolong their shelf lives. An unopened jar should stay fresh for up to two months. Once open, please consume the pickle within one week.

Serve acar with nasi goreng (Indonesian fried rice), mi goreng (Indonesian stir-fried noodles), sate/satay, martabak, and soto.

Serve acar with nasi goreng (Indonesian fried rice), mi goreng (Indonesian stir-fried noodles), sate/satay, martabak, and soto.

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