Thai Cucumber Relish (Ajad)
Photography by Todd Coleman
SHARE

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.

Yield: makes about 2 cups

Ingredients

  • 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

Instructions

  1. Stir sugar, vinegar, salt, and 1⁄4 cup boiling water in a bowl; let cool. Stir in cilantro, chile, shallots, and cucumber before serving.

MORE TO READ