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.

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:

1. Thoroughly wash the cucumbers and cut them into smaller pieces. Smaller cucumbers can be left whole.
2. Sprinkle the cucumbers with salt and set them aside for a few hours to release their juice.
3. After draining the cucumbers, coat them in chilli pepper.
4. Add crushed garlic to the cucumbers and mix well.
5. Boil the vinegar with sugar and oil to create a sweet and sour brine.
6. Pour the hot brine over the cucumbers and let them cool.
7. Transfer the cucumbers along with the brine to sterilized jars and seal tightly.
8. 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!