Spicy sweet Mexican-style cucumbers: A pantry must-have
In my pantry, I must have preserved to get through those times when fresh vegetables and fruits are either unavailable or not tasty. Alongside the mandatory pickled cucumbers, I also make plenty of room for delicious Mexican-style cucumbers. Their unique brine gives them an amazing taste and aroma.
Crispy, slightly spicy, and incredibly aromatic Mexican-style cucumbers are a snack you can't miss in your pantry. They work great as a sandwich addition, party snack, or as an ingredient in salads. Let's not forget the enthusiasts who love eating them straight from the jar.
Mexican-style cucumbers
Although pickled cucumbers never get old, and those in vinegar still taste good, there are so many cucumber recipes that it's a shame to limit yourself to just one. Among my favorites are the delicious Mexican-style cucumbers, whose taste you'll love from the first crunch.
This is a tried-and-true recipe for delicious spicy cucumbers. All you need are a few simple ingredients and a bit of time. I add them to sandwiches and homemade burgers or serve them with roasted meat. They fit perfectly!
Ingredients:
- 5.5 lbs of fresh cucumbers,
- 4 tablespoons of salt,
- 1.5 heads of garlic,
- 3 teaspoons of cayenne pepper,
- 1.1 lbs of sugar,
- 8 tablespoons of oil,
- 1.5 cups of vinegar.
Preparation:
- Thoroughly wash the cucumbers and cut them into smaller pieces. Smaller cucumbers can be left whole.
- Sprinkle the cucumbers with salt and set them aside for a few hours to release their juice.
- After draining the cucumbers, coat them in chilli pepper.
- Add crushed garlic to the cucumbers and mix well.
- Boil the vinegar with sugar and oil to create a sweet and sour brine.
- Pour the hot brine over the cucumbers and let them cool.
- Transfer the cucumbers along with the brine to sterilized jars and seal tightly.
- Pasteurize the jars for about a minute to ensure a longer shelf life.
After cooling, store the jars in a cool, dark place. Happy crunching!
