Tangy Cucumber Pickles (Ah-jaht) Recipe
7 ingredients
24 hr 35 min
1 quart
openrecipes
A simple recipe for spicy Thai pickles made with cucumbers, vinegar, shallots, and Thai chiles to serve with chicken satay and peanut sauce.
Estimated Nutrition (whole recipe, rough)
75
Calories
1g
Protein
0g
Fat
18g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 2 teaspoons kosher salt
- 1 pound cucumbers (about 2 medium), sliced into 1/8-inch-thick rounds
- 1/3 cup thinly sliced shallot (from about 1 medium)
- 2 to 4 Thai chiles , stemmed and thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes