Sweet and sour…

I’ve always loved acar timun nenas or cucumber pineapple pickle.

I remember they used to serve that at the Malay weddings in the kampung (village) that I used to attend, usually tagging along with my mum, when I was small. Everyone would be seated on the floor in groups of four and they would be served a few dishes with rice, washed down with iced rose syrup. There would definitely be curry – four pieces of meat, one each (and I would be so happy if there were only two or three in my group so I could have more)…and one or two other dishes plus the cucumber pineapple pickle.

For one thing, everyone had to eat with their hands and I was not good at that and would end up with rice all over my face. Thus, I would just resort to using one of the spoons provided for taking the food from the dishes. I suppose they do not do this at most Malay weddings nowadays – I would not be able to sit akimbo on the floor anymore, that’s for sure and even if I could, I would not be able to get up. LOL!!!

These days, I may get a bit of the pickle whenever I go and eat at the Malay stalls or shops or whenever I go and have nasi bryani – not much, usually a spoonful or so only, unfortunately. Well, the other day, I decided to take the initiative to make my own. You see, quite sometime ago, I saw this at a pharmacy here…

…and I don’t really know why I did it but on the spur of the moment, I bought it! It cost RM10.00 a bottle only and I used to dilute some of my Manuka honey in it and drink. I’ve run out of the expensive honey though…and it is so expensive at the shops here that I do not think I would want to buy anymore. Anyway, since I had a lot of the vinegar left, I thought I could use it to make some of that cucumber pineapple pickle.

I cut one cucumber into thin slices…

…and did the same with half a pineapple…

Then I added some sliced chilies…

…and shallots…

I did not want to add any ginger though. I think they do that at some of the shops and I would spend a lot of time picking out those very thin strips of ginger and leave them by the side before eating the pickle. I did put in two one-inch long cinnamon sticks, however, and 1-2 star anise and 4-5 cloves for added fragrance…and I tossed everything together.

Then, I diluted some sugar in the vinegar to counter the very sourish taste and poured the solution in and mixed it all thoroughly before putting everything in a container and storing that in the fridge.

Now, I would be able to have my favourite acar timun nenas with my meals anytime I like.