Colorful, sweet and sour cucumber pieces à la Delicio

Ingredients for 1 servings:

• 3 medium-sized cucumber(s), 500 g cucumber pieces
• 3 tbsp salt
• 1 small pepper, red, threads of 10 g
• 1 small carrot(s), 10 g threads
• 1 tbsp, heaped dill, fresh or frozen
• 5 tbsp white sugar
• 5 tbsp rice wine vinegar, white, mild
• 2 tbsp rice wine vinegar, black, mild
• n. B. beef broth or chicken broth, instant, to taste
• e.g. Dill, fresh, for garnishing
• n. B. flowers and leaves, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

A popular side dish for Cantonese food. Recipe from Jakarta, Indonesia.

Wash the cucumbers, snip off both ends, peel in a zebra-striped pattern, halve lengthwise, and remove the seeds. Halve the halves lengthwise and cut diagonally into approximately 8 mm thick pieces. Place the pieces in a bowl with the salt, mix well, and let stand at room temperature for 2 to 3 hours, stirring occasionally. Wash the red pepper, snip off the stem, and halve the pod lengthwise. Remove the seeds and diaphragms. Cut the empty pod halves crosswise into silk threads. Wash the carrot, snip off both ends, peel, and use a julienne slicer to slice the bottom half crosswise into thin threads. Wash and finely chop the fresh dill. Thaw one tablespoon of the frozen dill. Drain the salted water over a sieve. Drain the cucumber pieces well, return them to the bowl, add the sugar and vinegar, and mix well. Add the pepper, carrot, and dill threads and mix. Let it mature in the refrigerator for at least 3 hours before serving, preferably overnight. Stir occasionally. Serve as a side dish and garnish cold. They will keep for up to a week in a sealed, sterile jar in the refrigerator.