Fresh Cucumber Condiment Tang Kwah Ah Jad Recipes

FRESH CUCUMBER SALAD

Fresh Cucumber Salad image

A nice addition to a summer time meal!

Provided by Angie Buehler

Number Of Ingredients 10

Ingredients

7 c thinly sliced pickling cucumbers (about 7 large)
1 c thinly sliced onion
1 c thinly sliced green pepper
1 c thinly sliced red pepper
1 Tbsp salt
1 c white vinegar
2 c sugar
3 clove garlic (or, to your taste)
1 tsp celery seed
1 tsp mustard seed

Steps:

1. Mix cucumbers, onions, peppers and salt; set a side Put vinegar, sugar, garlic, celery seed and mustard seed in a pot and bring to a boil Remove from heat and let cool for one hour Pack vegetables in sterile mason jars Pour cooled mixture over cucumbers Seal jars with sterile lids and store in refrigerator Makes 2 quarts Will keep up to 2 months

FRESH CUCUMBER SALAD

Fresh Cucumber Salad image

Crisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities, too. -Betsy Carlson, Rockford, Illinois

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

3 medium cucumbers, sliced
1 cup sugar
3/4 cup water
1/2 cup white vinegar
3 tablespoons minced fresh dill or parsley

Steps:

Place cucumbers in a 1-1/2- or 2-qt. glass container. In a jar with a tight-fitting lid, shake remaining ingredients until combined. Pour over cucumbers. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.

AJAD (AUTHENTIC THAI CUCUMBER SALAD)

Ajad (Authentic Thai Cucumber Salad) image

This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.

Provided by Toi

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 4h15m

Yield 6

Number Of Ingredients 7

Ingredients

½ cup white vinegar
¼ cup water
4 tablespoons white sugar, or more to taste
1 ½ teaspoons salt
6 cucumbers, peeled and thinly sliced
3 shallots, thinly sliced
2 Thai bird's eye chiles, halved lengthwise

Steps:

Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 g

FRESH CUCUMBER CONDIMENT (TANG KWAH AH JAD)

Fresh Cucumber Condiment (Tang Kwah Ah Jad) image

Make and share this Fresh Cucumber Condiment (Tang Kwah Ah Jad) recipe from Food.com.

Provided by sheepdoc

Categories Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 firm medium-sized cucumber
2 tablespoons distilled white vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/2 small onion, peeled and sliced lengthwise into paper-thin slivers
red chile (12 paper-thin lengthwise slivers of hot fresh red chili about 0.25 inch long)

Steps:

1. Wash the cucumber under cold running water and pat it completely dry with paper towels.
2. With a small, sharp knife pare the cucumber length-wise, leaving ½-inch-widestrips of green peel alternating with ½-inch-wide strips of the white flesh. Cut the cucumber crosswise into the thinnest possible slices.
3. In a deep bowl stir the vinegar, sugar, salt and white pepper together until they are well blended. Add the cucumber, onion and chili, and turn them about with a spoon until the vegetables are evenly coated with the vinegar mixture.
4. Serve at once or cover tightly and refrigerate for no more than 2 or 3 hours before serving. Serve with Thai curries.

Nutrition Facts : Calories 163.8, Fat 0.4, SaturatedFat 0.1, Sodium 2333.8, Carbohydrate 39.8, Fiber 2.3, Sugar 31.7, Protein 2.4

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