Description
Mexican-Style Cucumbers are a refreshing and tangy side dish featuring thinly sliced cucumbers marinated in a vibrant mixture of vinegar, sugar, garlic, and spices. Perfectly balanced with a hint of heat from dried chili and aromatic herbs like cilantro or dill, this quick pickled recipe adds a crisp and flavorful touch to tacos, grilled meats, or served on their own as a light appetizer.
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
- Prepare Cucumbers: Slice the cucumbers into thin rounds and place them in a bowl.
- Salt Cucumbers: Sprinkle salt over the cucumber slices and let them sit for about 30 minutes to release excess moisture.
- Make Marinade: In another bowl, mix vinegar, water, sugar, and crushed garlic. Stir until the sugar dissolves. Add black peppercorns, bay leaf, and dried chili (if using) to the mixture.
- Combine Cucumbers and Marinade: Drain any excess liquid from the cucumbers, then add them to the marinade. Gently stir to fully coat the cucumber slices.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
- Serve: Enjoy the cucumbers as a refreshing side dish or appetizer alongside tacos, grilled meats, or chips.
Notes
- For crunchier cucumbers, use Persian or Kirby cucumbers.
- Adjust the sugar and salt to your taste preference.
- The dried chili is optional but adds a pleasant heat.
- Marinate longer (up to 24 hours) for a stronger pickled flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Fresh herbs can be substituted or omitted based on availability.
