Colorful sweet and sour cucumber pieces à la Dewi Desi

Ingredients for 1 servings:

• 600 g cucumber(s), in pieces
• 3 tbsp, leveled salt
• 10 g pepper, diced
• 20 g carrot(s), diced
• 15 g ginger, diced
• 20 g white radish(s), diced
• 1 small chili pepper(s), green
• 10 g water
• 80 g white sugar
• 80 g rice wine vinegar, white, mild
• 2 tbsp rice wine vinegar, black, mild
• 2 tbsp lemon juice
• 4 g vegetable stock powder (strong bouillon)
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 3 hours 25 minutes

An exotic snack for between meals and a popular side dish for Chinese food. Recipe from Lombok, Indonesia.

Wash the cucumber, snip off both ends, peel like a zebra, halve lengthwise, and remove the seeds. Cut the halves diagonally into approximately 6 mm thick pieces. Place the pieces in a bowl with the salt, mix well, and let them sit at room temperature for 2 to 3 hours, stirring occasionally. Meanwhile, wash the red chili, snip off the stem, and halve the pod lengthwise. Remove the seeds and membranes. Cut the empty pod halves lengthwise into strings and dice crosswise. Wash, peel, and halve a 6 cm long piece of carrot. Cut the halves lengthwise into thin slices. Cut the slices lengthwise into strings and dice crosswise. Repeat the process with a 4 cm long piece of ginger and a 6 cm long piece of radish. Cut the small green chili crosswise into thin slices, leaving the seeds and discarding the stem. Wash and finely chop the fresh dill. Thaw from the frozen food. Strain the cucumber pieces and drain well. Return them to the bowl. Add the dill, diced peppers, carrots, ginger, and radish and mix. Transfer to a sterile, sealable jar. Place the marinade ingredients in a saucepan and heat to 80°C, then pour over the colorful cucumber pieces. Close the jar and let it cool. Let it mature in the refrigerator for at least 3 hours, preferably overnight, before use. The cucumber pieces will keep in the marinade for a good 14 days in the refrigerator. To serve as a side dish, transfer them to a bowl without the marinade and garnish with the above ingredients.