Ajad (Pickled Cucumber Salad)

Ajad (Pickled Cucumber Salad)


2 people made this

About this recipe: This fresh pickle is the classic accompaniment to many deep-fried and barbecued appetizers and some curries. It’s best made a few hours before serving.

Toi Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 6 

  • 1/2 cup white vinegar
  • ¼ cup water
  • 4-5 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 6 cucumbers, peeled and sliced thinly
  • 3 shallots, sliced thinly
  • 2 bird-eye chilies, sliced length-wise into halves

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. In a small pot mix the vinegar, water, sugar and salt. Bring to a boil and boil for a few minutes to dissolve all the salt and sugar.
  2. Taste and adjust seasoning so the pickle liquid is pleasantly sweet, sour and lightly salty to you.
  3. Pour the liquid over the cucumbers, shallots and chilies.
  4. Let flavors combine in the refrigerator for a few hours.

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