Thai pickled cucumbers

Thai pickled cucumbers


2 people made this

About this recipe: Called Ajad, this fresh pickled cucumber is the classic accompaniment to many deep-fried and barbecued appetisers and some curries. It's best made just a few hours before serving.


Serves: 6 

  • 125ml white vinegar
  • 60ml water
  • 4 to 5 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 6 cucumbers, peeled and sliced thinly
  • 3 shallots, sliced thinly
  • 2 Thai bird-eye chillies, sliced lengthways into halves

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

  1. In a small pot mix the vinegar, water, sugar and salt. Bring to the boil and boil for a few minutes to dissolve the salt and sugar.
  2. Taste and adjust seasoning so the pickle liquid is pleasantly sweet, sour and salty.
  3. Pour the liquid over the cucumbers, shallots and chillies.
  4. Let flavours combine in the fridge for a few hours before serving.

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