Mexican-Style Pickled Cucumbers Recipe

Introduction

Mexican-style pickled cucumbers offer a refreshing and zesty flavor that brightens up any meal. This simple recipe blends crisp cucumber slices with a tangy, slightly spicy marinade, perfect as a snack or a flavorful side dish.

Ingredients

• 500 g cucumbers, sliced into thin rounds
• 250 ml vinegar
• 250 ml water
• 1 tablespoon salt
• 2 tablespoons sugar
• 2 cloves garlic, crushed
• 1 dried chili (optional, for heat)
• 5 black peppercorns
• 1 bay leaf
• A small handful fresh herbs (such as dill or cilantro), roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 2 tablespoons lime juice, freshly squeezed
• 1 small red onion, finely chopped

Instructions

1. Step 1: Slice the cucumbers into thin rounds and place them in a large bowl.
2. Step 2: Sprinkle 1 tablespoon of salt over the cucumber slices. Let them sit for 30 minutes to draw out excess moisture, then drain the liquid.
3. Step 3: In a separate bowl, whisk together vinegar, water, olive oil, maple syrup, and lime juice until combined.
4. Step 4: Add crushed garlic, chopped red onion, dried chili (if using), black peppercorns, bay leaf, and fresh herbs to the marinade. Stir to mix well.
5. Step 5: Add the drained cucumber slices to the marinade and gently toss until evenly coated.
6. Step 6: Cover the bowl and refrigerate for at least 1 hour to allow flavors to develop. For stronger flavor, marinate up to 4 hours.
7. Step 7: Serve chilled as a refreshing side dish or appetizer.

Tips & Variations

• Adjust spiciness by adding more or fewer dried chilies according to your taste.
• Use different fresh herbs like cilantro or dill to change the flavor profile.
• Try using apple cider vinegar or rice vinegar for a milder or slightly sweet tang.

Storage

Store the marinated cucumbers in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled and can be gently stirred before serving. For longer preservation, consume within 1-2 months, but note flavor and texture may change over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long will the pickled cucumbers last?

When stored properly in the refrigerator, these pickled cucumbers can last for up to 3 days for best freshness, though some versions may keep up to 1-2 months. Always check for signs of spoilage before consuming.

Can I use other vegetables for pickling?

Yes, many vegetables like carrots, onions, and bell peppers can be pickled using similar methods. Adjust the pickling time depending on the vegetable’s density for optimal texture and flavor.

Mexican-Style Pickled Cucumbers Recipe

Print Recipe

★★★★★

4.7 from 223 reviews

Mexican-style cucumbers are a vibrant, zesty pickled side dish that combines crisp cucumber slices with a tangy and slightly sweet marinade infused with garlic, chili, and fresh herbs. Perfectly simple to prepare, this recipe offers a refreshing accompaniment to grilled meats, tacos, or as a spicy snack.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 500 g cucumbers, sliced into thin rounds
• 1 small red onion, finely chopped
• A small handful of fresh herbs (dill or cilantro), roughly chopped

Marinade

• 250 ml vinegar (white, apple cider, or rice vinegar recommended)
• 250 ml water
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon salt
• 2 tablespoons sugar
• 2 cloves garlic, crushed
• 1 dried chili, optional
• 5 black peppercorns
• 1 bay leaf

Instructions

1. Prepare the Cucumbers: Slice the cucumbers into thin rounds using a sharp knife or mandoline for even cuts. Place the slices in a large bowl to prepare for salting.
2. Salt the Cucumbers: Sprinkle 1 tablespoon of salt evenly over the cucumber slices. Let them sit for 30 minutes; this draws out excess moisture, which helps the cucumbers maintain crispness. Afterward, drain and discard the liquid.
3. Make the Marinade: In a separate bowl, whisk together the vinegar, water, olive oil, maple syrup, and lime juice until the mixture is well combined and smooth.
4. Add Aromatics and Seasonings: Stir the crushed garlic, finely chopped red onion, chopped dried chili (if using), black peppercorns, bay leaf, and fresh herbs into the marinade to infuse flavor.
5. Combine Everything: Add the drained cucumber slices to the marinade bowl, gently tossing them to ensure each slice is thoroughly coated with the flavorful mixture.
6. Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, allowing the cucumbers to soak up the vibrant flavors. For a stronger taste, marinate up to 4 hours.
7. Serve: Enjoy the Mexican-style cucumbers chilled as a refreshing side dish or appetizer that pairs beautifully with grilled meats or tortilla chips.

Notes

• You can adjust the heat level by adding more or fewer dried chilies or substituting fresh chili peppers to suit your spice preference.
• Store the marinated cucumbers in an airtight container in the refrigerator for up to 3 days for optimal freshness and flavor.
• These cucumbers make a perfect accompaniment for grilled dishes, tacos, or as a tangy snack served with tortilla chips.

Keywords: Mexican-style cucumbers, pickled cucumbers, cucumber side dish, tangy cucumber salad, easy pickled cucumbers, refreshing cucumber recipe, Mexican appetizer