This Thai cucumber salad (ajad) features fresh pickles. It's an accompaniment to many deep-fried and barbecued Thai appetizers and some curries. It's best made a few hours before serving.
Ingredients
- 0.5 cups white vinegar
- 0.25 cups water
- 4 tablespoons white sugar , or more to taste
- 1.5 teaspoons salt
- 6 cucumbers , peeled and thinly sliced
- 3 shallots , thinly sliced
- 2 Thais bird's eye chiles , halved lengthwise
Instructions
-
1
Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so pickling liquid is pleasantly sweet, sour, and lightly salty.
-
2
Combine cucumbers, shallots, and chiles in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.
Nutrition Facts
Per serving
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