This is a quick and easy authentic recipe for cucumber relish. Both in Indonesia and Thailand, cucumber relish is most often eaten as a condiment to Sate, or meat on skewers, along with the traditional peanut dressing. Cucumber relish can be made days in advance of using. When ready to serve, it’s best to place it in a serving bowl with a spoon since everybody has an individual favorite way of eating this condiment, either by drizzling or eating separately. If stored in a clean and properly sealed container, this cucumber relish can last in the refrigerator for several months.
Makes 1 small bowl (3 cups)
1 large cucumber peeled and chopped into small chunks
1 carrot peeled and finely diced
1/2 cup white vinegar
1 teaspoon salt
4 tablespoons sugar
Mix all the ingredients together in a medium sized bowl until thoroughly combined and sugar has dissolved.
Place the cucumber relish in either a closed jar or tightly wrapped bowl and refrigerate at least overnight before serving. The longer you leave it to marinate, the better it tastes.