- The Hirshon Thai Cucumber Pickles – อาจาด
- 3 cups Asian cucumbers, thinly sliced
- 2 shallots, thinly sliced
- 3 Tablespoons chopped cilantro leaves, chopped
- 1/3 cup unsalted dry roasted peanuts, crushed
- MIXTURE 1
- 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*
- MIXTURE 2
- 1/2 cup white vinegar
- 2 Tablespoons Thai soy sauce
- 1/4 cup palm sugar or more to taste (up to 1/2 cup)
- Place cucumber & shallot in a large bowl & toss.
- Place mixture 1 in a blender & blend to make a rough paste.
- 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.
- Chill to develop flavors.
- 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.
- *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
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