Tuesday, September 27, 2011

Lightly Pickled Cucumber (Aa-Jaat) 泰式凉拌黄瓜

I have planted a cucumber plant this summer with this crunchy yummy pickle in mind. I had been eating my harvest as salad or juicing them so far!

Here it comes the end of planting season and I find myself with the very last 3 cucumbers I picked from my garden. 

I will have to wait for one year if I don't make this pickle now!



1-2 Cucumber (about 2 cups)
2 shallots (remove skin and slice thinly)
1 Thai chili (minced)

3 tbsp hot water
2 tbsp brown sugar/sugar
3/4 tsp salt
1 1/2 tbsp vinegar

1-2 根 黄瓜 (大约两杯)
2 只 小红葱 (去皮切片)
1 只 朝天椒 (切碎)

3 大勺 热水
2 大勺 红糖/白糖
3/4 小勺 盐
1 1/2 大勺 白醋/米醋

1. Dissolve all seasoning in hot water, let cool.

2. Cut and remove inner part of cucumber, the soft flesh with seeds.

3. Mix the cucumber, chili and shallot with the seasoning sauce, leave the pickle in refrigerator for 2-3 hours.

1. 把所有调味料加入热水里拌匀,冷却备用。

2. 把黄瓜去籽,切长条。小葱切片辣椒切碎。

3. 把冷却的调味酱和黄瓜红葱辣椒拌匀,摆到冰箱里腌制2-3个小时。

Serve as side dish for curry and rice!

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