Description
This Mexican-Style Cucumbers recipe features thinly sliced cucumbers marinated in a tangy, flavorful mixture of vinegar, water, garlic, and spices. The quick pickling technique infuses the cucumbers with a refreshing zest, perfect as a side dish or appetizer to complement tacos, grilled meats, or chips. Ready in under an hour, this easy no-cook recipe brightens any meal with its crisp texture and vibrant flavors.
Ingredients
Scale
Cucumbers
- 500 g cucumbers
Marinade
- 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 of fresh herbs (such as dill or cilantro), roughly chopped
Instructions
- Slice cucumbers: Slice the cucumbers into thin rounds and place them in a bowl to prepare for pickling.
- Salt cucumbers: Sprinkle salt over the cucumber slices and allow them to sit for about 30 minutes to release excess moisture, which helps keep them crisp.
- Prepare marinade: In a separate bowl, mix together vinegar, water, sugar, and crushed garlic. Stir until the sugar dissolves completely. Add black peppercorns, bay leaf, and dried chili if using, to infuse the marinade with spice and aroma.
- Drain cucumbers: After the cucumbers have released moisture, drain any excess liquid to prevent dilution of the marinade.
- Marinate cucumbers: Add the drained cucumbers to the prepared marinade and gently stir until all slices are evenly coated with the flavorful mixture.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the cucumbers to pickle slightly.
- Serve: Enjoy the marinated cucumbers as a refreshing side dish or appetizer, ideal on their own or paired with tacos, grilled meats, or chips.
Notes
- For extra crispness, use firm cucumbers and slice them thinly.
- Adjust the amount of dried chili to control the heat level to your preference.
- The cucumbers can be marinated for up to 24 hours for more intense flavor.
- Use fresh herbs like cilantro or dill according to your taste to complement the vinegar-based marinade.
- This recipe is best served chilled and consumed within 2-3 days for optimal freshness.
