Not unlike summer morning... Cucumber and vanilla jam. Confiture de concombre à la vanille makes one pot 250g peeled and grated cucumber 175g jam sugar one vanilla pod Place all the ingredients in a medium pan and stir well. Marinate for two hours. Over high heat, bring to the boil and simmer for 5 minutes or until the jam coats the back of a cold metal spoon. Transfer to a clean jar, close the lid and allow the jam to cool upside-down. Chill and keep in the fridge.
Ajad (Thai Cucumber Relish): Stir ¼ cup sugar, ¼ cup distilled white vinegar, ¼ tsp kosher salt and ¼ cup boiling water in a bowl; let cool. Stir in 2 tbs finely chopped cilantro, ¼ fresno chile, finely chopped, 4 small shallots, sliced thin and 1 small cucumber, quartered lengthwise, sliced thin before serving. | SAVEUR