Atjar Cucumber


  • 1 cucumber
  • 1 red pepper
  • 1 shallot
  • 1 clove of garlic
  • 50 ml vinegar
  • salt
  • pepper
  • 1/2 table spoon of mustard


Read the whole recipe before starting.

Add the vinegar to a small pan, then add some salt and pepper and heat up until you can see that the vinegar starts to bubble at the side of the pan. Then turn of the heat and let it cool down. When cooled down, add the mustard and mix until you have a smooth mixture.

Peal the shallot, dice the shallot into small pieces and add it to a bowl. Crush the garlic with a garlic press, and add it to the bowl. Now add the vinegar mixture and mix through. Wash the red pepper, cut it in 4 parts and remove the seeds. Slice each part in long strips and then create small dices. Add the dices to the bowl and mix through.

Wash the cucumber, even if you remove the peel, then cut off the ends. You can leave the peel on, or remove the peel using a fine peeler, or partly remove the peel. Cut the cucumber in 3 parts, and cut each part in halve vertically. Optionally remove the seeds of the cucumber. Cut small strips of the cucumber. Add to the bowl and mix through.

Leave the bowl for a few hours, and mix through a few times. I usually prepare this in the morning, when I want to have this as a side dish in the evening.

Serve with:

You can serve this as a side dish with many Indonesian style dishes. It works especially well with sate meat dishes.

Shallot and garlic added to the bowl

Shallot, garlic and red pepper, with the vinegar mixture

Atjar cucumber mixed in a bowl

Atjar cucumber as a side dish, with white rice, sambal beans and babi ketjap