This is what I did. Cut the carrots and cucumber in thin strips. Rub in some salt and let them rest for 30 minutes. Squeeze the veges and sun dry for another 1 - 2 hours.
Cut the pineapples into small chunks.
Grind the shallots, candlenuts, turmeric and ginger. Stir fry them in a wok till fragrant. Then add the grind red chilies.
Stir-fry for about 5 minutes. Then add all ingredients, except sesame seeds. Let the sauce boil for a minute or two, then turn off the fire.
Lastly, add sun dried carrot, cucumber and pineapples in the sauce. Add the lightly pan fried sesame seeds.
Store the acar in the fridge for at least 2 days before consumption. The acar taste best after several days and can last for about 3 weeks.
Vege for the pickle
3 cucumber, remove the centre and cut in thin strips.
2 carrots, cut in thin strips
1 medium sized pineapples, cut
Other optional vege includes cabbage and green chilies.
1 table spoon of grind red chilies (can add more if you like it to be more spicy)
3 table spoon of grind roasted ground nuts
1 table spoon turmeric powder
2 table spoon sugar
2 table spoon sessame seeds (I lightly pan fried them)
1 inch turmeric
1 inch ginger
about 500 ml vinegar (I use Heinz apple vinegar)