Crisp, tangy, and bursting with flavor, these pickled cucumbers are the perfect addition to any meal, especially during Tet celebrations! The vibrant combination of garlic and chili adds a spicy kick that complements the refreshing coolness of the cucumbers. This recipe delivers a quick and easy method for creating a truly addictive condiment, far surpassing store-bought versions in both taste and freshness. Forget bland pickles – these are packed with bold, authentic Vietnamese flavors that will leave you wanting more. They’re incredibly versatile too, perfect as a snack, a side dish, or even an ingredient in banh mi.
Imagine the satisfying crunch of perfectly pickled cucumbers, their bright green hue contrasting beautifully with the fiery red chilies and fragrant garlic. This recipe will guide you through each step, ensuring you achieve the ideal balance of sweet, sour, and spicy. Ready to transform simple cucumbers into a culinary masterpiece? Let's dive into the detailed instructions.
Tools Needed
- Pot
- Pan
- Bowl
- Blender
- Knife
- Jars/Containers
- Cloth bag (optional)
Ingredients
- Cucumbers: 4 kg
- Sugar: 1 cup
- Fish Sauce: 1/2 cup (40-degree, high-quality)
- Garlic: 200g
- Chili Peppers: 200g
Step-by-Step Instructions
Step 1. Prepare the Cucumbers
- Wash and slice them into bite-sized pieces. For larger cucumbers, cut diagonally. Smaller ones can be cut into strips. Squeeze out excess water thoroughly using your hands or a cloth bag to remove the slime and sour smell. This step helps preserve the cucumbers for a longer time.
Step 2. Make the Fish Sauce Marinade
- In a pan, combine sugar and fish sauce. Cook over medium heat until the sugar melts completely. Reduce heat to low and cook until the mixture becomes slightly sticky. Remove from heat and let it cool completely.
Step 3. Prepare the Garlic & Chili Paste
- Finely chop the garlic and chili peppers. Blend them until smooth.
Step 4. Combine & Marinate
- In a large bowl, combine the squeezed cucumbers, blended garlic-chili mixture, and cooled fish sauce. Mix well to ensure the cucumbers are evenly coated.
- Let the mixture marinate for at least 30 minutes, allowing the cucumbers to absorb the flavors. Pack the pickled cucumbers into clean, sterilized jars or containers. Store in the refrigerator for up to a month.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Using a cloth bag to squeeze the cucumbers will help remove more water and make the pickling process more efficient.
- Squeezing out excess water from the cucumbers is crucial for preservation. If you don’t, the cucumbers will be watery and won’t last as long.
- The use of baby cucumbers without seeds helps retain the crispiness of the pickles.
- Letting the fish sauce cool completely before adding it to the cucumbers ensures the best flavor concentration and prevents overcooking the cucumbers.
Nutrition
- N/A
FAQs
1. How long do these pickled cucumbers last?
Properly stored in the refrigerator, these pickled cucumbers will last for about 2-3 weeks. Make sure they're fully submerged in the brine.
2. Can I adjust the spice level?
Absolutely! Reduce the amount of chili for less heat, or omit it entirely for a milder pickle. You can also adjust the amount of sugar to your preference.
3. What type of cucumbers are best for pickling?
Small pickling cucumbers are ideal, but you can also use regular cucumbers, just make sure to slice them thinly for quicker pickling.
These crispy pickled cucumbers with garlic and chili are a delicious and vibrant addition to your Tet celebrations, or any meal for that matter. Their bright flavors and satisfying crunch will surely impress your family and friends. Enjoy the delicious results of your homemade pickled perfection!