Thai Cucumber Relish Recipes

THAI CUCUMBER RELISH

Thai Cucumber Relish image

Use this make-ahead sweet-and sour condiment to brighten our Massaman Curry.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Yield Makes 1/2 cup

Number Of Ingredients 6

Ingredients

1/2 cup distilled white vinegar
1/4 cup sugar
Kosher salt
2 shallots, thinly sliced
2 mini cucumbers, peeled, halved, and thinly sliced
1 red Thai chile, thinly sliced

Steps:

Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.

THAI CUCUMBER AND PEANUT SALAD/RELISH

Thai Cucumber and Peanut Salad/relish image

This is a very refreshing salad than can be used as a relish also. One of my kids favourite dinners is salad, corn fritters and this recipe as a relish on the fritters. It is a lovely combination of flavours and well worth the draining time for the cucumbers. Chilling time is not included in preparation and cooking time.

Provided by jackandfiona

Categories Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 medium telegraph cucumbers, peeled
2 tablespoons vegetable oil (not olive oil)
1 small onion, chopped finely
1/2 cup unsalted peanuts
3 tablespoons white vinegar
2 tablespoons lime juice or 2 tablespoons lemon juice
1 teaspoon fish sauce
2 tablespoons palm sugar
1/2 teaspoon chili
1 cup chopped fresh coriander
2 teaspoons limes or 2 teaspoons lemons, zest of

Steps:

Shred or finely chop cucumbers.
Leave to drain in a sieve for half an hour.
Squeeze drained cucumber to remove excess moisture and dry between paper towels.
Saute onions and peantus in oil for 2-3 minutes.
Mix vinegar, juice, zest, fish sauce and sugar.
Stir to dissolve.
Now mix all the ingredients together.
Extra fish sauce or palm sugar may be added if desired.
Serve chilled.

Nutrition Facts : Calories 231.6, Fat 17.1, SaturatedFat 2.6, Cholesterol 0.1, Sodium 127.2, Carbohydrate 18.6, Fiber 2.2, Sugar 9.8, Protein 4.2

CUCUMBER RELISH

Cucumber Relish image

This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make

Provided by Brenda Hall

Categories Vegetable

Time 5h5m

Yield 5-6 Pints

Number Of Ingredients 10

Ingredients

4 cups ground unpeeled cucumbers (about 4)
1 cup ground green pepper (about 2)
1/2 cup ground red pepper (about 1)
1 tablespoon celery seed
3 cups ground onions
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 tablespoon mustard seeds

Steps:

Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
Sprinkle with salt.
Cover with cold water, let stand 4 hours.
Drain thoroughly in colander, press out all excess liquid.
Combine sugar, vinegar, celery seed,& mustard seed.
Bring to a boil, stirring until sugar is dissolved.
Stir in drained vegetables, simmer 10 minutes.
Pack into jars to within 1/2 inch of the top.
Put on cap, screw band firmly tight.
Process in boiling water bath 10 minutes.
Yield 5-6 pints.

Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3

THAI FISH CAKES WITH CUCUMBER RELISH

Thai Fish Cakes With Cucumber Relish image

Make and share this Thai Fish Cakes With Cucumber Relish recipe from Food.com.

Provided by Jonnymaroc

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

1 lb any white fish fillet, weighed after boning and skinning, then cut into chunks (cod, haddock, hake, etc.)
2 tablespoons fresh coriander leaves
1 tablespoon fresh lime juice
2 spring onions, very finely sliced into rounds (including the green parts)
2 tablespoons Thai red curry paste (click here for recipe)
1 green chili, de-seeded
2 tablespoons peanut oil (for frying)
salt
2 inches unpeeled cucumbers
2 shallots or 2 green onions
1 small carrot
1 small green chili, de-seeded
1 teaspoon grated fresh ginger
1 tablespoon roasted peanuts
1 tablespoon soft brown sugar
4 fluid ounces rice vinegar or 4 fluid ounces wine vinegar
1 tablespoon light soy sauce
1 tablespoon peanut oil
1 sprig fresh coriander

Steps:

1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

Nutrition Facts : Calories 511.2, Fat 26.9, SaturatedFat 4.5, Cholesterol 152.3, Sodium 752.8, Carbohydrate 21.9, Fiber 2.7, Sugar 11.5, Protein 46.5

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