Mexican-Style Pickled Cucumbers Recipe
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.
- 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
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
- Prepare the Cucumbers: Slice the cucumbers into thin rounds and place them in a large bowl to prepare them for pickling.
- 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.
- 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.
- 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.
- Combine Everything: Add the drained cucumber slices to the marinade and gently toss to ensure all slices are evenly coated in the flavorful mixture.
- 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.
- 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
