{"id":189924,"title":"Atjar ketimoen","modified":"2026-10-06T19:31:39+02:00","plain":"An Indonesian condiment of cucumber and red onion marinated in vinegar and lime juice, served well chilled, with no added sugar.\n\n\n\nThin cucumber rounds and slivers of red onion marinate in a sharp vinegar brightened with lime juice. Atjar ketimoen comes to the table well chilled, crunchy and decidedly tangy, with no added sugar to mellow it. With 3 g of net carbs per serving, it brings a refreshing bite to grilled dishes, skewers and dishes with sauce, in the spirit of Indonesian cuisine. File it alongside my keto sauces and dips.\n\n\n\nWhat is atjar ketimoen?\n\n\n\nAtjar ketimoen is a quick-pickled condiment, prepared without cooking and stored in the refrigerator. Washed cucumber, sliced into thin rounds, is combined with red onion cut into very thin half-moons, then marinated in white or apple cider vinegar with lime juice before being served well chilled. After resting, the cucumber keeps its shape and crunch, while the onion softens and loses some of its bite.\n\n\n\nIt consists of four simple elements: cucumber for the water-rich vegetable base, red onion for aromatic sharpness, vinegar for acidity and lime for a fresh citrus note. What sets this version apart is the absence of added sugar, giving it a bold acidity driven by vinegar and lime rather than a sweet-and-sour balance.\n\n\n\nAnother recipe in the same spirit: Homemade harissa with roasted peppers.\n\n\n\nOrigins of this version\n\n\n\nAtjar ketimoen belongs to the pickled condiments of Indonesian cuisine, served in small portions alongside the main dish to provide a refreshing contrast. It sets cold against hot, crunch against tenderness, and bold acidity against a rich sauce or the fat of roasted meat.\n\n\n\nThis version keeps that principle without adding sugar. As it marinates, the cucumber releases a little water, the liquid increases in volume, sometimes turning slightly pink from contact with the onion, and the flavors mellow without losing their bite. Let it rest for at least 1 hour in the refrigerator, ideally overnight.\n\n\n\nThe main ingredients\n\n\n\nCucumber provides the crunchy, juicy base: its water-rich flesh is well suited to quick marinating, and when thinly sliced, it absorbs the acidic mixture while releasing a little water that mellows the liquid. Red onion adds depth: its sharpness softens in the refrigerator, its color can tint the liquid pink, and its thin half-moons mingle with the cucumber without overpowering it.\n\n\n\nOn a related note: Roasted Pepper Pesto Rosso.\n\n\n\nLime adds lively acidity and a fresh citrus note that gives the condiment extra zing. Vinegar provides the acidic base: white vinegar offers a more neutral profile, while apple cider vinegar brings a fruitier nuance. Either way, a food-grade vinegar with a pronounced acidity works well, as in other sauce and condiment recipes.\n\n\n\nTechnique tips and serving\n\n\n\nEven slicing helps everything marinate uniformly: cut the cucumber into thin, even rounds with a mandoline or knife, and the red onion into very thin half-moons that distribute evenly without creating overly pungent bites. Mix the cucumber and onion with 150 ml of vinegar and the juice of one lime, add chili flakes if desired, then transfer everything to a small, clean jar with a lid. After at least 1 hour in the refrigerator, or better still overnight, the flavors infuse, the onion flavors the liquid and the slices soften while staying crunchy.\n\n\n\nFor a change: Baba ganoush with pan-fried eggplant.\n\n\n\nServe atjar ketimoen well chilled, with a little of its liquid for a sharper note or lightly drained alongside an already generous plateful. It pairs well with grilled dishes, skewers, well-browned oven-roasted meats and stews, for example alongside beef rendang. Store it in the refrigerator in a clean, covered container, using a clean utensil to take out portions; for a low-carb meal, it goes well with a source of protein and non-starchy vegetables.\n\n\n\nExplore all my keto recipes.\n\n\n\n\n\n\tAtjar ketimoen\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 cucumber1 large red onion1 lime150 ml white vinegar or apple cider vinegar\t\n\t\n\t\tWash the cucumber and cut it into thin rounds. Cut the onion into thin half-rings.Mix the onion and cucumber with the vinegar, lime juice and chili flakes.Refrigerate for at least one hour, but preferably overnight.\t\n\t\n\t\tEquipment: small jar (preferably with a lid), mandoline or cheese slicer + small knife.\n\t\n\t\n\t\tCondimentindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/189924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=189924"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/189924\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/185052"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=189924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=189924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=189924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}