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The Hirshon Thai Cucumber Pickles – อาจาด

  • Total Time: 0 hours


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  • The Hirshon Thai Cucumber Pickles – อาจาด
  • Ingredients:
  • 3 cups Asian cucumbers, thinly sliced
  • 2 shallots, thinly sliced
  • Garnish:
  • 3 Tablespoons chopped cilantro leaves, chopped
  • 1/3 cup unsalted dry roasted peanuts, crushed
  • 4 Thai red chile or red Fresno peppers, seeded (use more or less to your taste)
  • 2 teaspoons garlic, minced
  • 2 teaspoons cilantro root, pounded
  • 2 teaspoons peppercorns, crushed
  • Optional: smoked Thai chile powder to taste*
  • 1/2 cup white vinegar
  • 2 Tablespoons Thai soy sauce
  • 1/4 cup palm sugar or more to taste (up to 1/2 cup)


  1. Place cucumber & shallot in a large bowl & toss.
  2. Place mixture 1 in a blender & blend to make a rough paste.
  3. Blend mixture 2 by hand, then mix together mixtures 1 & 2. Pour this combined mixture over the cucumbers & sliced shallots. Toss to evenly coat the cucumbers and shallots.
  4. Chill to develop flavors.
  5. Place in a small dish and garnish with chopped fresh cilantro leaves and crushed peanuts. Eat as an accompaniment to any Thai main course – it is especially good with Pad Thai.
  6. *Smoked Thai Chile powder can be purchased in Thai markets, or make your own by roasting dry chiles (try Chiles de Arbol, easily available in the U.S.) in a non-stick skillet over medium-high heat. Toss continually to prevent burning – they should turn a shade or two darker red but do not let them blacken except in a few spots. Be sure and open the window first as the chile fumes can be extremely strong. Grind toasted chiles in a spice grinder to a powder and store in a tightly-sealed container.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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