+

Tangy Cucumber Pickles (Ah-jaht)

Ingredients (7)

  • 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
Try Amazon Fresh
Nutritional Information
  • Calories135
  • Fat0.2g
  • Saturated fat0.05g
  • Trans fat
  • Carbs32.65g
  • Fiber1.21g
  • Sugar28.69g
  • Protein1.35g
  • Cholesterol
  • Sodium525.37mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Tangy Cucumber Pickles (Ah-jaht)

These basic pickles are a simple mixture of sugar, vinegar, water, salt, cucumbers, shallots, and Thai chiles. Make the brine, then layer everything in a 1-quart glass jar and let it hang out in the fridge for a day. If you like extra heat, add all four chiles; if you’re not a chilehead, stick to just one. Serve the pickles with chicken satay and peanut sauce or on a sandwich or burger.

Game plan: These pickles can be stored in the refrigerator for up to 1 week.

Tips for Burgers

Instructions

  1. 1Combine the sugar, vinegar, water, and salt in a small saucepan and place over medium heat, stirring occasionally until the sugar and salt have dissolved, about 3 to 4 minutes. Remove from the heat and set aside to cool to room temperature.
  2. 2Meanwhile, place half of the cucumbers in a 1-quart glass jar. Top with half of the shallots and half of the chiles. Repeat with the remaining cucumbers, shallots, and chiles.
  3. 3When the brine has cooled, pour it into the jar and seal with a tightfitting lid. Shake or rotate the jar to evenly distribute the brine. Refrigerate for 24 hours before serving, shaking or rotating the jar occasionally while the mixture’s brining. The pickles can be stored in the refrigerator for up to 1 week.
Load Comments

Recommended from Chowhound

10 Herbal Lemonades to Upgrade Your Summer Picnic
Food News

10 Herbal Lemonades to Upgrade Your Summer Picnic

by Pamela Vachon | Recall that scene in “Bridesmaids” when Kristen Wiig’s character is handed a pink lemonade en route...

11 Ways to Sip (and Eat!) Sweet Tea This Summer
Recipe Round-Ups

11 Ways to Sip (and Eat!) Sweet Tea This Summer

by Joey Skladany | You're not considered a real Southerner unless you take your tea extra sweet. We're not talking three...

Rosé All Day: Here's How Your Favorite Wine Is Actually Made
Explainers

Rosé All Day: Here's How Your Favorite Wine Is Actually Made

by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...