413 Pickled cucumbers I (Acar Ketimun)

413-komkommer-zuur-I-afTo make your own relish or pickled vegetables is great to do, easy and healthy. This pickled cucumber recipe is real summer food. I’ve already made Pickled cucumbers II (# 414). This recipe is made with shallots, not with ordinary onions ;-).

I double the ingredients because people come over for dinner. But the original is enough for 2-3 people as a side dish. This recipe is ready in 40 minutes.


Ingredients

1 large cucumber
1 dl of water (less than half a cup)
6 tablespoons of vinegar

Herbs

10 shallots (do not use large onions)
3 chopped garlic cloves
10 lomboks (chili pepper)
5 puffed kemiries (candle nuts)
1 tablespoon of sugar
2 tsp of turmeric or curcumin powder
salt

Peel the cucumber, halve it lengthwise, remove the seeds and cut each half into pieces of +/- 4 cm. Remove the seeds from the chilies as well and cut them lengthwise into thin strips. Peel the shallots. Rub garlic, kemiries, sugar, turmeric and salt in to a paste. Bring water to the boil with the vinegar; add the herb paste and let simmer for fifteen minutes on low heat. Then add the shallots and the pieces of cucumber. Simmer 2 minutes more and serve the dish. This relish is not long lasting.


413-komkommer-zuur-I-ingredienten

So, I double the ingredients (except the chili peppers) because I’m going to make a lot today. Works great with relish, because you can keep it in the fridge for a week.

I use less peppers because my daughter (6 years) also joins. I’ve deseeded the chilies and cut them into strips.

For the puffed kemiries (candle nuts) I use kemiripasta which I buy at my Asian shop. One teaspoon equals two candle nuts. I buy French shallots, which are slightly larger than regular shallots, so I slice them in half.

413-komkommer-zuur-I-zaadjes

I get rid of the seeds for your pickled cucumbers use a teaspoon. You ‘unzip’ the seeds easily like this. Then they can be cut into 4 centimeter slices.

413-komkommer-zuur-I-cobek

I rub garlic, kemirie paste, sugar, turmeric (curcumin) and the salt (one teaspoon per cucumber) in my tjobek together into a paste.

413-komkommer-zuur-I-sjalotten

I add this herb paste to my boiling water and vinegar mix and let is simmer for about 15 minutes. The house smells sweet-and-sour now. Enak!

Now the shallots can go in.

413-komkommer-zuur-I-lomboks

And the chili peppers. Beb doesn’t mention anything about the peppers except the cutting and deseeding part. But they have to go in to the pan too. I add the chilies together with the shallots. And let it simmer for about a minute.

413-komkommer-zuur-I-panNow the cucumbers can go in and they do not need long. They will become even more tender in the serving bowl, while cooling down. I let the dish simmer for another 2 minutes with the lid on. You can immediately serve this dish.

413-komkommer-zuur-I-af2

These pickled cucumbers can be eaten warm or cold. It’s healthy and crunchy and a great side dish next to hot food. Selamat makan!

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