Name: Mexican-Style Pickled Cucumbers Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 500 g cucumbers, sliced into thin rounds; 1 tablespoon salt; 250 ml vinegar (white or apple cider recommended); 250 ml water; 2 tablespoons sugar; 2 tablespoons olive oil; 1 tablespoon maple syrup; 2 tablespoons fresh lime juice; 2 cloves garlic, crushed; 1 small red onion, finely chopped; 1 dried chili (optional, for heat); 5 black peppercorns; 1 bay leaf; A small handful of fresh herbs (such as dill or cilantro), roughly chopped

Introduction

Mexican-style pickled cucumbers are a delightful accompaniment that adds a refreshing zesty flavor to any meal. This recipe combines the crispness of cucumbers with a tangy marinade perfect for enhancing your favorite dishes or enjoying as a snack. Not only are they delicious, but they’re also easy to prepare, making them a great addition to your culinary repertoire.

The image shows a close-up of a bowl filled with sliced cucumbers that are coated in a shiny, slightly oily sauce with red chili flakes and finely chopped green herbs scattered on top. The slices are stacked unevenly, showing their light green flesh and dark green rinds, with some hints of seeds visible. The bowl is black and contrasts with the vibrant colors of the cucumbers, sauce, and herbs. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g cucumbers, sliced into thin rounds

250 ml vinegar

250 ml water

1 tablespoon salt

2 tablespoons sugar

2 cloves garlic, crushed

1 dried chili (optional, for heat)

5 black peppercorns

1 bay leaf

A small handful fresh herbs (such as dill or cilantro), roughly chopped

2 tablespoons olive oil

1 tablespoon maple syrup

2 tablespoons lime juice (freshly squeezed)

1 small red onion, finely chopped

Instructions

Step 1: Slice the cucumbers into thin rounds and place them in a large bowl.

Step 2: Sprinkle 1 tablespoon of salt over the cucumber slices. Let them sit for 30 minutes to draw out excess moisture. Afterward, drain the liquid.

Step 3: In a separate bowl, whisk together the vinegar, water, olive oil, maple syrup, and lime juice until well combined.

Step 4: Add the crushed garlic, chopped red onion, chopped chili (if using), black peppercorns, bay leaf, and fresh herbs to the marinade. Stir to mix.

Step 5: Add the drained cucumber slices to the marinade and gently toss until evenly coated.

Step 6: Cover the bowl and refrigerate for at least 1 hour to allow flavors to develop. For deeper flavor, marinate for up to 4 hours.

Step 7: Serve chilled as a zesty, refreshing side dish or appetizer.

FAQs

How long will the pickled cucumbers last?

Pickled cucumbers can last for several weeks in the refrigerator, typically up to 1-2 months if stored properly in sterilized jars. For this recipe’s quick pickles, consume within 3 days for best freshness.

Can I use other vegetables for pickling?

Yes, many vegetables such as carrots, onions, and bell peppers can be pickled. Adjust the pickling time based on the vegetable’s density to achieve the desired flavor and texture.