Description
Mexican-style cucumbers are a crisp, tangy, and zesty pickled side dish that combines thinly sliced cucumbers with a vibrant marinade of vinegar, lime juice, herbs, and spices. Perfectly refreshing and easy to make, this recipe adds a flavorful twist to any meal or serves as a bright, appetizing snack.
Ingredients
Scale
Cucumber Preparation
- 500 g cucumbers, sliced into thin rounds
- 1 tablespoon salt
Marinade
- 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
Instructions
- Prepare the Cucumbers: Slice the cucumbers into thin, uniform rounds using a sharp knife or mandoline. Place the slices in a large bowl to prepare for salting.
- Salt the Cucumbers: Sprinkle 1 tablespoon of salt evenly over the sliced cucumbers. Allow them to sit for 30 minutes to draw out excess moisture, which helps the cucumbers stay crisp. After 30 minutes, drain and discard the liquid.
- Make the Marinade: In a separate bowl, whisk together the vinegar, water, olive oil, maple syrup, and fresh lime juice until fully combined, creating a balanced tangy base.
- Add Aromatics and Seasonings: Stir in the crushed garlic, finely chopped red onion, optional dried chili, black peppercorns, bay leaf, and fresh herbs to the marinade, mixing thoroughly to distribute flavors evenly.
- Combine Everything: Add the drained cucumber slices to the marinade. Gently toss the cucumbers to coat them evenly in the flavorful pickling liquid.
- Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. For a more intense taste, marinate for up to 4 hours.
- Serve: Serve chilled as a refreshing, zesty side dish or appetizer that complements grilled meats or tortilla chips.
Notes
- You can adjust the spice level by increasing or omitting the dried chili to suit your taste.
- Store the marinated cucumbers in an airtight container in the refrigerator for up to 3 days to enjoy peak freshness.
- These cucumbers pair excellently with grilled meats, tacos, or as a zesty snack with tortilla chips.
- This recipe uses refrigerator pickling; sterilization of jars is not necessary unless storing long-term.
- For other vegetables like carrots or bell peppers, adjust pickling time to account for their density.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Keywords: Mexican cucumbers, pickled cucumbers, cucumber side dish, zesty cucumber salad, quick pickles, refrigerator pickles, easy side dish
