Spicy Pickled Cucumbers
The first time I made these spicy pickled cucumbers, I was intrigued. The next time I made them, I became addicted to this simple-to-prepare summer recipe.
The cucumbers stay crunchy – especially if you don’t let them pickle too long – and the mild spiciness works exceptionally well with the sweet and sour vibe in the pickling brine. Just be sure to choose the correct cucumber – the long one with thin and smooth skin. These offer the best combination of small seeds and thin skin…and that works perfectly in a quick pickle.
One other point – don’t confuse these
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The first time I made these spicy pickled cucumbers, I was intrigued. The next time I made them, I became addicted to this simple-to-prepare summer recipe.
The cucumbers stay crunchy – especially if you don’t let them pickle too long – and the mild spiciness works exceptionally well with the sweet and sour vibe in the pickling brine. Just be sure to choose the correct cucumber – the long one with thin and smooth skin. These offer the best combination of small seeds and thin skin…and that works perfectly in a quick pickle.
One other point – don’t confuse these pickles with any store-bought jarred pickle. These are different…really almost Asian in style with a unique flavor. The store-bought pickles often used in sandwiches or garnishes are made from a cornichon (gherkin) that is usually smaller and more immature than the cucumber I use in this recipe.
I enjoy spicy pickled cucumbers as a snack, a refreshing side salad, or in a sandwich or wrap.
Difficulty: simple
Yield: makes about one liter (one quart) size container