Chinese-style brine cucumbers: A new twist on homemade preserves
The first thing that comes to mind when thinking of cucumber preserves is pickles, gherkins, or lightly salted cucumbers. Sometimes, you might even picture crocodiles or papal cucumbers. However, I suggest trying something completely different—delicious Chinese-style brine cucumbers.
5:04 PM EDT, July 16, 2024
These cucumbers taste so good that I eat them straight from the jar. They are crunchy, surprisingly flavorful, and, most of all, delicious. They make a great side dish for dinner or a tasty topping for burgers. This recipe for jarred cucumbers is a must-have in your home recipe book.
Unpasteurized cucumbers
Crunchy cucumbers delight with their intense taste and aroma, with a hint of spiciness that pleasantly tickles the taste buds. The preparation is very simple, and there is no need to pasteurize the jars. Adding oil creates a protective layer on the surface, preventing the growth of microorganisms. Thanks to this, cucumbers in Chinese brine do not require pasteurization, saving you time in the kitchen.
Cucumbers in Chinese brine - A simple recipe for homemade preserves
This cucumber recipe is simple with a hint of surprise—it will quickly win you over. The only small challenge is that you must arm yourself with patience and wait for the vegetables to soak up the marinade and spices. From the given proportions, you will get about four jars with a volume of one pint each.
Ingredients:
Brine:
- 1 cup of water
- 1 cup of spirit vinegar
- ⅓ cup of vegetable oil
- 4 ounces of sugar
- 3 cloves of garlic
- 1 tablespoon of crushed chili
Other ingredients:
- 2.6 pounds of cucumbers
- 4 bay leaves
- 8 allspice berries
- 2 teaspoons of rainbow pepper
- 1 tablespoon of salt
- 1 onion
- 4 teaspoons of sesame seeds
Instructions:
Step 1: Thoroughly wash the cucumbers and slice them with a food processor or manually. The slices should not be too thick.
Step 2: Place the sliced cucumbers in a strainer set over a bowl. Add chopped onion and sprinkle with a tablespoon of salt. Mix well and set aside to allow the cucumbers to release water.
Step 3: Prepare the brine by pouring water into a saucepan. Add vinegar, vegetable oil, and sugar. Then add pressed garlic and dried chili flakes. Stir and bring the mixture to a boil.
Step 4: Place a bay leaf, allspice berries, and rainbow pepper in a sterilized, dried jar. Add the sliced cucumbers and sesame seeds, then pour in the prepared brine. Tightly seal the jar.
Step 5: Set the jars in a shaded, cool place for 12 hours. After this time, they are ready to eat. Enjoy!
