Thai cucumber and shallot quick pickles (Ajad) are an easy and delicious Thai recipe that can easily be made and kept in the refrigerator for a few days.
Thai condimets such as Ajad are very popular to serve with a meal, especially with bowls of noodle soups or Pad Thai. This allows each dinner to adjust the heat and sourness of a dish to their taste.
The word Ajad was probably adapted into Thai from the Sanskrit word for pickle, अचार (achār), or it might be related to the Persian and Urdu آچار (âčâr) which also means pickle – no one knows for certain.
Most Ajad recipes served in the U.S. are very simple, calling for equal parts of sugar and vinegar mixed together with some cilantro and sliced chiles before tossing with cucumber and shallot.
My version is adapted from a recipe much closer to the version served in Thailand, using more complex spices, less sugar (and I prefer real palm sugar in this dish, if you can find it) plus a touch of smokiness and some chopped peanuts for texture.
Citizens – I urge you to sample this authentic and delicious recipe for yourselves! 🙂
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