Sweet and sour cucumber: atjar keti moen
Think carefully about what you do with your last cucumber! Atjar keti moen is a delicious side dish from Indonesian cuisine, but you can put these pickled cucumbers on many more sandwiches and with many more meals. And it's so easy!
Kitchenware
- large weckpot or empty jam jar(make sure you have a large pot)
- cutting board
- knife
Ingredients
- 1 cucumber
- 1 tablespoon sambal oelek
- 1 red onion
- 1 red pepper
- 1 el sugar
- 1 fluorescent salt
- vinegar
- water
- optional 2 cloves of garlic
- optional red chili for extra zest and other spices
Instructions
- Cut the cucumber into thin slices.
- Put the cucumbers in the pot.
- Cut the onion into half rings and add them to the pot.
- Add salt and sugar.
- Fill the pot about halfway with a mixture of water and vinegar (same distribution). Make sure the cucumber are submerged. It is important to leave space, as the amount of liquid rises when macerating.
- Add a generous tablespoon of sambal (and any spices) and stir until the sugar is dissolved.
- Now put your cucumber dish in the fridge for four hours. After that, you can enjoy this delicious side dish for weeks.