Recipe

Acar Ketimun (Cucumber Pickles)

Pickles appear on the Indonesian table with the frequency of side salads in a Western meal. They come in many variations, some even being made with meat and fish. They can be stored in airtight jars in a dark cupboard for several months. Serve with hot curries to temper the fire, and with rice dishes.

Ingredient:
1 large cucumber
1 small onion
1 fresh red chili
½ cup (4 fl oz/125 ml) white vinegar
3 tablespoons lime or lemon juice
1 teaspoon sugar
½ teaspoon salt
Large pinch of black pepper

How to make:

• Peel the cucumber, and then use a teaspoon to scoop out the seeds. Slice the cucumber thinly. Peel and halve the onion. Slice from top to bottom into little wedges and separate the layers. Make a slit in the chili and scrape out the seeds, leave chili whole.

• In a small nonaluminum saucepan bring the vinegar, lime juice, sugar, salt and pepper to the boil. Simmer for 2 minutes, then add the onion and chili and simmer for about 30 seconds.

• Pack the cucumber into a sterile jar and pour in the vinegar mixture. Let stand until cool, then seal. Shake lightly to ensure that the liquid has coated every slice of cucumber. Set aside until needed. Pickle keeps for several months.

SERVES 6