Low Sodium Acar (Indonesian Pickled Vegetables)

Bring a vibrant, tangy twist to your table with this Low Sodium Acar, a healthy spin on traditional Indonesian pickled vegetables. This recipe combines an array of crisp, colorful veggies—like cucumbers, carrots, cauliflower, and red bell peppers—with aromatic shallots, garlic, and ginger, all bathed in a turmeric-infused rice vinegar brine. By using a potassium chloride-based salt substitute, this version delivers bold, authentic flavors while keeping sodium levels in check. Perfect as a refreshing side dish or a zesty condiment, Low Sodium Acar pairs effortlessly with grilled meats, rice dishes, or your favorite Indonesian entrees. With just 30 minutes of prep and minimal cooking, this pickled delight is an easy and delicious way to add a pop of probiotics and vibrant flavors to your meals.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 medium Cucumber
• 2 medium Carrots
• 1 medium Red bell pepper
• 0.5 small head Cauliflower
• 4 small Shallots
• 0.5 cup Rice vinegar
• 0.5 cup Filtered water
• 3 tablespoons Sugar
• 1 teaspoon Salt substitute (potassium chloride-based)
• 1 teaspoon Turmeric powder
• 1 inch piece Ginger
• 1 small Red chili pepper
• 2 cloves Garlic
• 1 medium Lime

Directions

Step 1

Begin by washing all the vegetables thoroughly under cool running water.

Step 2

Peel the carrots and slice them into thin sticks, approximately 2 inches long.

Step 3

Slice the cucumber lengthwise and remove the seeds. Cut into sticks similar in size to the carrots.

Step 4

Remove seeds and core from the red bell pepper, then cut it into thin strips.

Step 5

Cut the cauliflower into small florets.

Step 6

Peel and thinly slice the shallots.

Step 7

Peel and finely chop the ginger and garlic.

Step 8

Thinly slice the red chili pepper and remove the seeds if you prefer less heat.

Step 9

In a small pan, combine the rice vinegar, filtered water, sugar, salt substitute, and turmeric powder. Stir well.

Step 10

Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves completely. Allow it to cool for a few minutes.

Step 11

In a large mixing bowl, combine all the prepared vegetables, shallots, ginger, garlic, and chili slices.

Step 12

Pour the warm vinegar mixture over the vegetables and toss well to coat evenly.

Step 13

Squeeze the juice of one lime over the mixture and stir again.

Step 14

Transfer the mixture to a clean, airtight glass jar or container. Press down to ensure all the vegetables are submerged in the pickling liquid.

Step 15

Seal tightly and refrigerate for at least 2 hours before serving. For best results, let it sit overnight to enhance flavors.

Step 16

Serve as a refreshing side dish or accompaniment to your favorite Indonesian main course.

Nutrition Facts

Serving size	(1336.7g)

Amount per serving	% Daily Value*
Calories	493.7

Total Fat 2.4g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 359.9mg	0%
Total Carbohydrate 116.8g	0%
Dietary Fiber 19.6g	0%
Total Sugars 71.2g
Protein 13.3g	0%

Vitamin D 0IU	0%
Calcium 248.2mg	0%
Iron 7.2mg	0%
Potassium 6367.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.0%

Protein: 9.8%

Carbs: 86.2%