Thai
Ajat Cucumber Relish
Cool cucumber half-moons, shallot, bird’s-eye chile, and cilantro in a glossy Thai sweet-vinegar syrup, prepared as a crisp, cooling relish for satay and curry dishes.
6 servings · 15 minutes prep · 4 minutes cook
Ingredients
Vinegar Syrup
- 1/2 cup distilled white vinegar
- 1/4 cup water
- 1/3 cup granulated sugar
- 1/2 teaspoon Diamond Crystal kosher salt
Fresh Relish
- 1 medium English cucumber, halved lengthwise, seed channel removed, sliced 1/8 inch thick
- 3 small Thai shallots, peeled and thinly sliced lengthwise
- 1 red bird’s-eye chile, sliced into fine rings
- 2 tablespoons loosely packed cilantro leaves
Directions
Cook and Cool the Syrup
- Combine the vinegar, water, sugar, and salt in a small saucepan. Bring to a gentle simmer, stirring until clear.
- Simmer for 2 minutes without reducing aggressively. Pour into a nonreactive bowl and cool completely, about 20 minutes; the syrup should feel slightly tacky but remain pourable.
Cut the Relish Vegetables
- While the syrup cools, cut the cucumber into thin half-moons and separate the shallot into fine wedges. Slice the chile last and wash the knife and board.
Steep Briefly and Finish
- Stir the cucumber, shallot, and chile into the cold syrup. Refrigerate for 20 minutes, stirring once halfway through; do not press or bruise the cucumber.
- Fold in the cilantro immediately before serving. Spoon vegetables with enough syrup to dip or drizzle alongside the main dish.
