Homemade pickled cucumbers
Votes: 2
Time: 25 minutes plus marinating time
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This is a refreshing summer appetizer with a zesty hint of spice. The hottest time of year is a time of abundant vegetable supply, inspiring such experiments, and the taste of crispy pickled cucumbers prepared according to the following recipe will pleasantly surprise you. You can adjust the sweetness and spiciness by varying the amount of pepper or honey to suit your taste. Keep in mind that the longer the cucumbers marinate, the more pungent their flavor will be.
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:
- 2 cucumbers with peel, washed, cut in half, then into four parts lengthwise
- 4 tbsp. rice vinegar
- 2 tablespoons of honey
- 1/2 tsp crushed hot chili pepper
- 1 teaspoon white peppercorns
- 1 teaspoon coriander seeds
- 1 tsp. mustard seeds
- 1/2 teaspoon fennel seeds
- 1/2 tsp toasted cumin seeds
- 1 tbsp coarse salt
- 2 tbsp coarsely chopped dill
- 2 tablespoons coarsely chopped cilantro leaves
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Recipes with similar ingredients: cucumbers, pickled cucumber, rice vinegar, red pepper flakes, white peppercorns, coriander, mustard seed, fennel seeds, caraway, honey, dill, cilantro
Cooking the dish according to the recipe:
- Combine rice vinegar, honey, chili flakes, white peppercorns, coriander, mustard seeds, fennel seeds, cumin, and salt in a medium saucepan with an acid-resistant coating.
- Bring to a boil over high heat. Cook for 2 minutes, remove from heat, and let cool to room temperature. Stir in the dill and cilantro. Place the cucumbers in a medium bowl and pour in the cooled vinegar marinade.
Refrigerate them for 24 hours before using. They can also be stored in the refrigerator for up to 4 days.
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