Pickled cucumbers are a crunchy and refreshing delicacy, perfect as a side dish or appetizer on hot summer days. This simple yet flavorful recipe will add a burst of taste to any meal.
We start by carefully washing the cucumbers. It is important to clean them well, as the skin may contain pesticides or impurities. You can choose to peel them completely, leave strips of skin for a more decorative look, or keep the skin intact, depending on personal preferences. After cleaning, cut the cucumbers in half lengthwise. This step is essential as it will allow us to remove the seed core, which can be watery and less desirable in the dish.
Using a teaspoon, carefully scoop out the core from each half of the cucumber. This will help achieve crunchier slices that won’t get soggy in the sauce. After removing the seeds, cut each half into slices about 1 cm thick. It is important that the slices are uniform to ensure even pickling.
Sprinkle the cucumber slices with a generous amount of salt and mix them well so that the salt reaches every slice. This is a crucial step, as the salt will help draw out the water from the cucumbers, thereby concentrating the flavors. After mixing, place the cucumbers in a container and let them chill in the fridge for at least 1 hour. This waiting time is essential for the salt to take effect.
After an hour, take the cucumbers out of the fridge and drain the excess water. Use your hands to gently squeeze them, making sure not to break them. Place the squeezed slices in a large bowl where you will prepare the sauce.
In another bowl, combine the soy sauce, vinegar, sesame oil, chili sauce, and sugar. Mix well until the sugar completely dissolves. This combination will add an umami note and a subtle spiciness to the cucumbers. Pour the resulting sauce over the cucumber slices and carefully mix to coat them evenly.
To intensify the flavors, it is recommended to let the cucumbers marinate again in the fridge, preferably for at least 1 hour, but it is best to leave them until the next day. This marinating time will allow the flavors to blend perfectly and create a delicious snack.
Serve the cucumbers cold, as a refreshing side dish alongside grilled dishes or as a savory appetizer. This recipe is not only simple but also extremely versatile, as it can be adapted to everyone’s tastes. Enjoy every bite!
We start by carefully washing the cucumbers. It is important to clean them well, as the skin may contain pesticides or impurities. You can choose to peel them completely, leave strips of skin for a more decorative look, or keep the skin intact, depending on personal preferences. After cleaning, cut the cucumbers in half lengthwise. This step is essential as it will allow us to remove the seed core, which can be watery and less desirable in the dish.
Using a teaspoon, carefully scoop out the core from each half of the cucumber. This will help achieve crunchier slices that won’t get soggy in the sauce. After removing the seeds, cut each half into slices about 1 cm thick. It is important that the slices are uniform to ensure even pickling.
Sprinkle the cucumber slices with a generous amount of salt and mix them well so that the salt reaches every slice. This is a crucial step, as the salt will help draw out the water from the cucumbers, thereby concentrating the flavors. After mixing, place the cucumbers in a container and let them chill in the fridge for at least 1 hour. This waiting time is essential for the salt to take effect.
After an hour, take the cucumbers out of the fridge and drain the excess water. Use your hands to gently squeeze them, making sure not to break them. Place the squeezed slices in a large bowl where you will prepare the sauce.
In another bowl, combine the soy sauce, vinegar, sesame oil, chili sauce, and sugar. Mix well until the sugar completely dissolves. This combination will add an umami note and a subtle spiciness to the cucumbers. Pour the resulting sauce over the cucumber slices and carefully mix to coat them evenly.
To intensify the flavors, it is recommended to let the cucumbers marinate again in the fridge, preferably for at least 1 hour, but it is best to leave them until the next day. This marinating time will allow the flavors to blend perfectly and create a delicious snack.
Serve the cucumbers cold, as a refreshing side dish alongside grilled dishes or as a savory appetizer. This recipe is not only simple but also extremely versatile, as it can be adapted to everyone’s tastes. Enjoy every bite!
Ingredients
-2- 3 cucumbers or 1 long cucumber -2- 3 tablespoons soy sauce -2- 3 tablespoons rice vinegar or balsamic -1/2- 1 teaspoon sesame oil or olive oil -1/2- 1 teaspoon chili sauce -1/2 teaspoon sugar -1/2 teaspoon salt or to taste