Ajard (Thai Cucumber Relish) – Two Ways

Ajard is a classic Thai relish that balances sweet, sour, and tangy flavors with a refreshing crunch. It’s the perfect side to rich dishes like Massaman curry or satay. Traditionally, it’s made with sugar and a lightly heated pickling liquid, but here’s also a lighter, no-cook version using maple syrup or honey — my go-to choice for everyday cooking.

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Authentic Ajard (Traditional Version)

• ½ cup white sugar
• ½ cup white vinegar
• Pinch of salt
• 1 small cucumber, thinly sliced
• 1 shallot, thinly sliced
• 1 long red chili, thinly sliced
  

Instructions

1. In a small saucepan, combine sugar, vinegar, and salt. Bring to a gentle simmer, stirring until the sugar dissolves. Remove from heat and let cool to room temperature.
   
2. Place sliced cucumber, shallot, and chili in a serving bowl.
   
3. Pour cooled liquid over vegetables, stir gently, and let sit 10–15 minutes before serving.
   

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Ajard with Maple Syrup or Honey (Healthier, No-Cook Version)

• ½ cup maple syrup or honey
  
• ½ cup apple cider
  
• Pinch of salt
  
• 1 small cucumber, thinly sliced
  
• 2 shallots, thinly sliced
  
• 1 long red chili, thinly sliced
  

Instructions

1. In a mixing bowl or jar, whisk together maple syrup or honey, vinegar, and salt until well blended.
   
2. Add sliced cucumber, shallot, and chili. Stir gently to combine.
   
3. Let sit for 10–15 minutes before serving to allow the flavors to mingle.
   

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 Both versions are bright and tangy — the traditional method gives you the classic Thai taste, while the maple syrup or honey version is quick, wholesome, and naturally sweetened.