Thai Cucumber Relish (Ajad)
This quick, spicy-sweet relish makes a perfect picnic side. Todd Coleman

This relish is adapted from a recipe in Thai Street Food (Ten Speed Press, 2010) by David Thompson. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

Thai Cucumber Relish (Ajad) Thai Cucumber Relish (Ajad)
Use this cooling, spicy, tart relish to top curries, pile high on sandwiches, or as a simple side dish for grilled skewers.
Yield: makes about 2 cups


  • 14 cup sugar
  • 14 cup distilled white vinegar
  • 14 tsp. kosher salt
  • 2 tbsp. chopped cilantro
  • 14 fresno chile, finely chopped
  • 4 small shallots, sliced thin
  • 1 small cucumber, quartered lengthwise, sliced thin


  1. Stir sugar, vinegar, salt, and 14 cup boiling water in a bowl; let cool. Stir in cilantro, chile, shallots, and cucumber before serving.