Honey pickled cucumbers with chili pepper
Votes: 2
Time: 4 hours 20 minutes
Complexity: easily
Quantity: 1 jar with a volume of 1 liter.
Complexity: easily
Quantity: 1 jar with a volume of 1 liter.
If you're a fan of crunchy pickled vegetables and pickles and are always on the lookout for new flavors, this recipe won't disappoint. Cucumbers are sliced into sticks and marinated with sweet banana peppers, garlic, and onions in a mixture of equal parts white wine vinegar, apple cider vinegar, and honey. The flavor is tart-sweet and complex, beautifully complemented by mustard seeds, black peppercorns, and red pepper flakes, which leave a slight tang after the main sweetness. A touch of turmeric gives the cucumbers a delicious yellowish hue. They're ready to eat within a few hours of cooking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cucumbers, sliced into sticks
- Half a medium Vidalia onion, sliced into half rings
- 1 banana pepper, sliced diagonally
- 1 cup white wine vinegar
- 1 cup apple cider vinegar
- 1 tbsp. honey
- 1 tbsp coarse salt
- 4 cloves garlic, chopped
- 1 tsp. mustard seeds
- 1 teaspoon black peppercorns
- 1/8 tsp ground turmeric
- A pinch of red pepper flakes
- 3 dried bay leaves
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Recipes with similar ingredients: cucumbers, pickled cucumber, banana pepper, chili pepper, Vidalia onion, wine vinegar, apple cider vinegar, black pepper, mustard seed, red pepper flakes, bay leaf, turmeric, honey
Cooking the dish according to the recipe:
- Place cucumbers, onions, and banana peppers in a clean 1-liter glass jar.
- Combine vinegar, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chilli flakes and bay leaf in a saucepan and bring to a boil, stirring to dissolve the honey and salt.
- Carefully pour the brine over the vegetables, leaving a 1 cm (0.5 in) gap. Let cool completely, then cover and refrigerate. The cucumbers will be ready to eat in a few hours, but they will taste better if they marinate overnight. Pickled cucumbers can be stored in the refrigerator for up to 1 month.
Author of the recipe - Cody Carroll is an American chef specializing in Cajun cuisine.
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