I am now on my second batch of this wonderful dish. I halved and seeded my cucumbers, and used a seeded, deveined and thinly sliced habanero pepper in place of the Thai peppers, which gave it the right amount of heat that I prefer. I must admit, I have eaten about a third of both batches before it even had time to cool! I love this!
Acar Timun (Javanese Cucumber and Carrot Pickle)
This relish is an easy-to-make version of Indonesian pickle. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
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Credit: Todd Coleman
MAKES ABOUT 2 1/2 CUPS
1 1/2 tbsp. kosher salt
3 shallots, thinly sliced
1 1/2 cucumbers, cut into 2″-long x 1/4″-wide sticks
1 large carrot, cut into 2″-long x 14″ wide sticks
2 1/2 tbsp. sugar
2 tbsp. rice vinegar
2 green Thai chiles, sliced thin
Stir together salt, shallots, cucumbers, carrots, and 2 cups boiling water in a bowl. Let sit 15 minutes; drain. Squeeze out liquid and transfer to a bowl; stir in sugar, vinegar, and chiles. Let sit 15 minutes.
 Recipe - Saveur.com){kind=link}