Cucumber Ajat Recipes

CUCUMBER AJAT

Cucumber Ajat image

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

Provided by James Syhabout

Categories HarperCollins Salad Side Cucumber Shallot Quick & Easy Quick and Healthy Vegetarian Vegan Wheat/Gluten-Free

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

4 ounces (112 grams) medium pickling cucumbers, quartered lengthwise, sliced 1/4-inch thick
1/4 cup (40 grams) thinly sliced shallots
2 fresh Thai chiles, thinly sliced (3 grams)
1/4 cup (56 grams) distilled white vinegar
1/4 cup (50 grams) granulated sugar
1 teaspoon (4 grams) kosher salt

Steps:

Combine the cucumbers, shallots, and chiles in a serving bowl. In a separate bowl whisk together the vinegar, sugar, and salt until the sugar has completely dissolved. Add the vinegar mixture to the cucumbers, making sure they're covered. Let the cucumbers pickle for at least 15 minutes before serving.

ATJAR KETIMUN (CUCUMBERS IN TURMERIC)

Atjar Ketimun (Cucumbers in Turmeric) image

Serve this as a cooling contrast to curry or other spicy dishes. Adapted from The New York Times Cookbook. Although the book suggests substituting 1 teaspoon ground ginger for the fresh, I don't recommend this, as the taste will be completely different. Cook time includes chilling time.

Provided by Chocolatl

Categories Vegetable

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

3 cucumbers, peeled, seeded and cut into bite-sized pieces
3 tablespoons salt (divided)
2 shallots, minced
3 garlic cloves, minced
1 tablespoon fresh ginger, chopped
2 tablespoons peanut oil
2 tablespoons ground almonds (optional)
1 1/2 teaspoons turmeric
1 tablespoon sugar
1/2 cup vinegar
1/4 cup water

Steps:

Combine cucumber pieces with 2 tablespoons of salt.
Refrigerate for 1 hour.
Rinse and drain well. Squeeze out any excess moisture.
Heat peanut oil and saute shallots, garlic and ginger until softened.
Add almonds, turmeric, sugar and remaining salt. Stir well.
Add vinegar and water.
Simmer 10 minutes.
Pour over cucumbers.
Mix well.
Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 62.9, Fat 3.6, SaturatedFat 0.6, Sodium 2620, Carbohydrate 7.3, Fiber 0.7, Sugar 3.5, Protein 1

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