Acar campur

Wash and peel the cucumber, then slice it thinly into rounds or julienne strips. Peel the onions and slice them thinly into rings.

Place the sliced cucumber in a colander and sprinkle generously with salt. Toss to coat and let sit to draw out excess moisture.

Rinse the salted cucumber thoroughly under cold running water to remove excess salt, then gently squeeze or pat dry with a clean cloth.

In a mixing bowl, combine the vinegar, sugar, and a pinch of salt, stirring until the sugar and salt are fully dissolved to create the pickling brine.

Add the dried cucumber slices and sliced onions to the brine, tossing well to ensure all vegetables are evenly coated.

Drizzle the oil over the vegetable mixture and toss gently to combine, adding a light gloss and mellow richness to the relish.

Transfer the acar campur to a clean jar or airtight container and let it marinate so the flavors meld together. Serve chilled or at room temperature as a condiment.