Pickled Cucumber

Apr 30, 2012 by

Ingredients

  • 1 English Cucumber
  • ½ tbsp salt
  • 1 tbsp sugar
  • 1 tsp mustard
  • 1 tbsp vinegar
  • dash of pepper

Instructions

  1. Peel and slice the cucumber, you don’t have to take the peel of in you don’t want to. The English Cucumbers skin is not that thick. Sprinkle 1/2 tbsp salt on the cucumber and let it sit for a about an hour. Then squeeze the liquid out. Add 1 tbsp sugar, 1 tsp mustard, 1 tbsp vinegar and a dash of pepper. Pickled Cucumber is one of those sides you can have with several dishes.


Cucumber Pickeled
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Ingredients

  • 1 English Cucumber
  • 1/2 tbsp salt
  • 1 tbsp sugar
  • 1 tsp mustard
  • 1 tbsp vinegar
  • dash of pepper

Instructions

  1. Peel and slice the cucumber, Sprinkle 1/2 tbsp salt on the cucumber and let it sit for a about an hour. Then squeeze the liquid out. Add 1 tbsp sugar, 1 tsp mustard, 1 tbsp vinegar and a dash of pepper.
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Atjar Tjampoer (Indonesian)

Apr 21, 2012 by

Atjar Tjampoer is an Indonesian sweet and sour dish. As the word Tjampoer (mixed) already says Atjar Tjampoer is a mixed pickled vegetable dish. The fresh flavor of Atjar is a good combination with spicy dishes. It is delicious with Nasi or Bahmi, satay and Babi Pangang, and as well with other dishes, like a hot dog 😉

In the US they have something similar which is called chow chow. The difference is the seasonings. With chow chow mustard seeds and celery seeds are used.

Ingredients

4 cups shredded cabbage
2 cups shredded carrots
3 cups bean sprouts
3 green onions
1/2 English Cucumber
1/2 Bell Pepper
2 tbsp crushed garlic
2 tsp Sambal Oelek
3 tsp ginger
3 tsp turmeric
1 -1/2 cups white vinegar
1 cup sugar
pinch of salt

Instructions

1.  You can buy the cabbage and carrots already shredded, or shred it yourself. Cut up the green onions and Bell Pepper. Cut the cucumber in half and take the seeds out and cut in small pieces.

2.   Put water in a pot and add a pinch of salt. When the water comes to a boil add the shredded cabbage and carrots. Cook for 5 minutes. Take the cabbage and carrots out and let it drain in the strainer. Add the bean sprouts to the boiling water and boil for 3 minutes. Take them out and add to the strainer. Then add the green vegetables (green onions, bell pepper and the cucumber) to the boiling water also boil for 2 min. Add them on top of all the other vegetables.

3.   Heat the sunflower oil in a pan. Fry the Sambal Oelek, garlic, turmeric and ginger for 2 minutes. Add the vinegar and sugar; stir till the sugar is dissolved. Add all the vegetables boil softly for 2 minutes. Put in a bowl and let cool.

4. You can also preserve the Atjar, the dishwasher is fine for the jars; especially if it has a “sanitize” cycle. I get that going while I’m preparing everything else, so it’s done by the time I’m ready to fill the jars. Put the hot vegetables in sterilized screw-lid jars (metal lids with a ‘dome’ in the middle are handy) Screw the lids on. Place jars upside down until cooled completely the ‘dome’ in the lid will be down, this is to check if the jar closed well. Can be kept for at least a year store in a dark place to avoid having the color goes away.

 

 

*My Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 picture*

Atjar Tjampoer Recipe Card


Atjar Tjampoer

Atjar Tjampoer is an Indonesian sweet and sour dish. As the word Tjampoer (mixed) already says Atjar Tjampoer is a mixed pickled vegetable dish. The fresh flavor of Atjar is a good combination with spicy dishes. It is delicious with Nasi or Bahmi, satay [/url]and [url href=http://arrisje.com/babi-pangang/ target=_blank]Babi Pangang, and as well with other dishes, like a hot dog 😉 In the US they have something similar which is called chow chow. The difference is the seasonings. With chow chow mustard seeds and celery seeds are used.

30 minPrep Time

12 minCook Time

42 minTotal Time

Author:

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Ingredients

  • 4 cups shredded cabbage
  • 2 cups shredded carrots
  • 3 cups bean sprouts
  • 3 green onions
  • 1/2 English Cucumber
  • 1/2 Bell Pepper
  • 2 tbsp crushed garlic
  • 2 tsp Sambal Oelek
  • 3 tsp ginger
  • 3 tsp turmeric
  • 1 -1/2 cups white vinegar
  • 1 cup sugar
  • pinch of salt

Instructions

  1. You can buy the cabbage and carrots already shredded, or shred it yourself. Cut up the green onions and Bell Pepper. Cut the cucumber in half and take the seeds out and cut in small pieces.
  2. Put water in a pot and add a pinch of salt. When the water comes to a boil add the shredded cabbage and carrots. Cook for 5 minutes. Take the cabbage and carrots out and let it drain in the strainer. Add the bean sprouts to the boiling water and boil for 3 minutes. Take them out and add to the strainer. Then add the green vegetables (green onions, bell pepper and the cucumber) to the boiling water also boil for 2 min. Add them on top of all the other vegetables.
  3. Heat the sunflower oil in a pan. Fry the Sambal Oelek, garlic, turmeric and ginger for 2 minutes. Add the vinegar and sugar; stir till the sugar is dissolved. Add all the vegetables boil softly for 2 minutes. Put in a bowl and let cool.
  4. You can also preserve the Atjar, the dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. Put the hot vegetables in sterilized screw-lid jars (metal lids with a 'dome' in the middle are handy) Screw the lids on. Place jars upside down until cooled completely the 'dome' in the lid will be down, this is to check if the jar closed well. Can be kept for at least a year store in a dark place to avoid having the color goes away.
Cuisine: Indonesian | Recipe Type: Condiment
7.6.4
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http://arrisje.com/atjar-tjampoer/

 

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