MAYO's KITCHEN: CRUMBS & NOTES

Acar is that sweet-sour-crunchy little sidekick every fried dish deserves. This one’s an easy, no-boil version — punchy, refreshing, and perfect to keep in the fridge for the week.

  Recipe by Firhan Ashari

 

📝 Kitchen Note ‼️

I adjusted this recipe based on what’s available where I live in Germany. Traditionally, this uses a lot of small shallots, but the ones here are quite big — so I just used a third of the usual amount and sliced them thinly.

Gather These First

Pickled Shallots

• 5–6 large shallots (or around 15 small ones, if you’re lucky to find them)
• 3 tbsp white vinegar

Vegetables

• 250 g mayonnaise
• 35 g sweetened condensed milk

Other Filling

• 2 carrots
• 4 small-to-medium cucumbers (the crunchy kind)
• 5 green bird’s eye chilies
• Optional: 4 red curly chilies – I usually skip these

Brine

• 250 ml water
• 4–5 tbsp sugar
• 1 tsp salt

 

Step by Step

🧅 Start with the Shallots

1. Slice the shallots into small cubes — especially if using large ones.
2. Place in a small bowl and add the vinegar. Let them sit while you prepare the rest.

🥕 Prep the Veggies

1. Peel the carrots and cut them into small cubes — bite-sized, but still with a bit of crunch.
2. Quarter the cucumbers, scoop out the seeds if they’re too watery, and dice into small cubes as well.
3. Add the green chilies whole — this gives the brine a subtle heat without overpowering the veggies. If you like it spicier, go ahead and slice the chilies to release more of their heat.

💧 Make the Brine

1. In a small saucepan, combine water, sugar, and salt.
2. Heat gently over medium heat — just until the sugar dissolves. No need to boil.
3. Let the mixture cool to room temperature.

🫙 Assemble Everything

1. In a clean jar or container, combine the shallots (with the vinegar), all the chopped veggies, and the cooled brine.
2. Stir gently to combine, making sure everything’s submerged.
3. Let the jar sit uncovered at room temperature for a few hours, especially if the brine still feels a bit warm — this helps everything settle without trapping steam.

 

📝 Crumbs for Later ‼️

Let it chill in the fridge for at least a few hours before serving — overnight is even better. This will keep in a sealed jar for about a week, and it just gets better each day.