Mexican-Style Pickled Cucumbers Recipe

Introduction

Mexican-style pickled cucumbers are a refreshing, zesty side dish that brightens up any meal. Combining crisp cucumber slices with a tangy, flavorful marinade, this easy recipe makes for a delightful snack or accompaniment to your favorite dishes.

Ingredients

• 500 g cucumbers, sliced into thin rounds
• 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 fresh herbs (such as dill or cilantro), roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 2 tablespoons lime juice, freshly squeezed
• 1 small red onion, finely chopped

Instructions

1. Step 1: Slice the cucumbers into thin rounds and place them in a large bowl.
2. Step 2: Sprinkle 1 tablespoon of salt over the cucumber slices. Let them sit for 30 minutes to draw out excess moisture, then drain the liquid.
3. Step 3: In a separate bowl, whisk together the vinegar, water, olive oil, maple syrup, and lime juice until well combined.
4. Step 4: Add the crushed garlic, chopped red onion, dried chili (if using), black peppercorns, bay leaf, and fresh herbs to the marinade. Stir to mix.
5. Step 5: Add the drained cucumber slices to the marinade and gently toss until evenly coated.
6. Step 6: Cover the bowl and refrigerate for at least 1 hour to allow flavors to develop. For deeper flavor, marinate for up to 4 hours.
7. Step 7: Serve chilled as a zesty, refreshing side dish or appetizer.

Tips & Variations

• Adjust the spiciness by adding more or fewer dried chilies according to your taste.
• Try using different fresh herbs like mint or parsley for a variation in flavor.
• Use apple cider vinegar or rice vinegar instead of white vinegar to alter the tanginess.

Storage

Store the marinated cucumbers in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, consume within this period. Reheat is not necessary as they are served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long will the pickled cucumbers last?

They can last up to 3 days refrigerated in an airtight container, maintaining freshness and flavor within this time.

Can I use other vegetables for pickling?

Yes, vegetables like carrots, onions, and bell peppers can be pickled; just adjust pickling times based on their density.

Mexican-Style Pickled Cucumbers Recipe

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4.6 from 145 reviews

Mexican-style pickled cucumbers are a zesty and refreshing side dish featuring crisp cucumber slices marinated in a tangy and slightly sweet vinegar-based solution infused with garlic, chili, fresh herbs, and spices. This simple yet flavorful recipe offers a perfect balance of acidity, spice, and freshness, making it an excellent accompaniment to grilled meats, tacos, or as a light snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 500 g cucumbers, sliced into thin rounds
• 1 small red onion, finely chopped
• 2 cloves garlic, crushed
• 1 dried chili (optional, for heat)
• Small handful fresh herbs such as dill or cilantro, roughly chopped

Marinade

• 250 ml vinegar (white, apple cider, or rice vinegar)
• 250 ml water
• 1 tablespoon salt
• 2 tablespoons sugar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 2 tablespoons lime juice, freshly squeezed
• 5 black peppercorns
• 1 bay leaf

Instructions

1. Prepare the Cucumbers: Slice the cucumbers into thin rounds and place them in a large bowl to prepare them for pickling.
2. Salt the Cucumbers: Sprinkle 1 tablespoon of salt evenly over the cucumber slices. Let them sit for 30 minutes to draw out excess moisture, then drain off the liquid to maintain crispness.
3. Make the Marinade: In a separate bowl, whisk together vinegar, water, olive oil, maple syrup, and lime juice until fully blended to create the pickling base.
4. Add Aromatics and Seasonings: Stir the crushed garlic, finely chopped red onion, dried chili (if using), black peppercorns, bay leaf, and fresh herbs into the marinade for layers of flavor.
5. Combine Everything: Add the drained cucumber slices to the marinade and gently toss to ensure all slices are evenly coated in the flavorful mixture.
6. Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour for the flavors to meld; marinate up to 4 hours for deeper infusion.
7. Serve: Serve the cucumbers chilled as a refreshing appetizer or side dish, enhancing any meal with their vibrant, tangy taste.

Notes

• You can adjust spiciness by adding more or fewer dried chilies according to your preference.
• Store marinated cucumbers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
• These pickled cucumbers pair wonderfully with grilled meats or as a zesty accompaniment to tortilla chips.

Keywords: Mexican pickled cucumbers, cucumber salad, tangy cucumber recipe, easy pickled cucumbers, refreshing side dish, Mexican appetizer, marinated cucumbers