Crisp, tangy, and refreshingly cool, pickled cucumbers are a culinary delight enjoyed worldwide. From classic dill pickles to spicy kimchi-inspired versions, the variations are endless, offering a versatile condiment or snack to suit any palate. Their satisfying crunch adds a delightful textural contrast to sandwiches, salads, and even tacos, while their bright, acidic flavor cuts through richness and adds a zing to any dish. Beyond their deliciousness, pickled cucumbers are also a fantastic way to preserve the bounty of summer's harvest, ensuring you can enjoy the taste of fresh cucumbers long after the growing season ends.
The simple yet transformative process of pickling elevates the humble cucumber to a whole new level of flavor. Ready to learn how to create your own batch of perfectly pickled cucumbers? Let's dive into the step-by-step instructions, transforming ordinary cucumbers into an extraordinary culinary experience.
Tools Needed
- Knife
- Cutting board
- Pot
- Jar or Bowl
Ingredients
- Cucumbers: 2 kg
- Sugar: 200g
- Filtered Water: 200ml
- Salt: 1/2 teaspoon
- Tam The Tu Soy Sauce: 400g
- Star Fruit: 20g
- Garlic: 50g
- White Sugar: 100g
Step-by-Step Instructions
Step 1. Prepare the Cucumbers and Marinade
- Wash and prepare the cucumbers. Cut off both ends, halve, then halve again to create four pieces. Remove the insides (seeds) to prevent wateriness and ensure crispiness.
- Cut the cucumbers lengthwise into 2-3 pieces depending on size.
- Marinate the cucumbers with 100g of white sugar for 40 minutes to 1 hour to draw out excess water and enhance crispness. Place in a jar or bowl.
Step 2. Make the Soy Sauce Mixture
- Finely chop the chili and garlic.
- In a pot, combine sugar, water, salt, and soy sauce. Cook over high heat, stirring constantly, until the sugar dissolves completely and the mixture begins to simmer.
- Once boiling, immediately remove from heat and let it cool completely.
Step 3. Combine and Pickle
- Drain the marinated cucumbers; do not rinse if using sugar marinade (rinse if using salt marinade).
- In a clean, dry jar, layer the cucumbers, then add the cooled soy sauce mixture, garlic, and chili. Ensure the cucumbers are submerged in the liquid.
Step 4. Rest and Refrigerate
- Allow to soak for at least 3-5 hours, or longer for a more intense flavor. Refrigerate for extended storage.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Use a yellow-colored sugar for a more appealing color.
- Remove cucumber seeds to prevent sourness and ensure crispness.
- Sugar helps preserve the cucumbers longer and balances the saltiness.
- Use a clean, dry jar for storage.
- Let the soy sauce mixture cool completely before adding to the cucumbers to avoid softening.
Nutrition
- N/A
FAQs
1. How long do these pickled cucumbers last?
Stored properly in the refrigerator, these pickled cucumbers will last for about 2-3 weeks. Make sure they are fully submerged in the brine.
2. Can I use different types of chili?
Yes! Feel free to experiment with different chilies based on your spice preference. Serrano, Thai chili, or even a pinch of chili flakes will work well.
3. What if my cucumbers aren't perfectly crisp after pickling?
This can happen if the cucumbers aren't fully submerged in the brine or if the brine isn't salty enough. Ensure complete submersion and use the recommended amount of salt.
Enjoy your homemade batch of crispy, spicy pickled cucumbers – the perfect addition to your Tet celebrations or any meal! This easy recipe allows you to customize the spice level to your liking, making it a versatile and delicious side dish. So go ahead and impress your friends and family with this simple yet flavorful treat.