Description
A refreshing, zesty cucumber side dish that’s quick to prepare and full of flavour. These Mexican-style cucumbers are tangy, slightly sweet, and the perfect companion for tacos, grilled meats, or a summer snack.
Ingredients
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500g (1.1 lbs) cucumbers, thinly sliced
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250ml (1 cup) vinegar
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250ml (1 cup) water
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1 tbsp (15g) salt
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2 tbsp (25g) sugar
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2 cloves garlic, crushed
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1 dried chili (optional)
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5 black peppercorns
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1 bay leaf
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A small handful fresh herbs (dill or cilantro), roughly chopped
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2 tbsp (30ml) olive oil
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1 tbsp (15ml) maple syrup
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2 tbsp (30ml) fresh lime juice
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1 small red onion, finely chopped
Instructions
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Thinly slice the cucumbers and place them in a large bowl. Sprinkle with salt and let sit for 30 minutes to draw out excess moisture. Drain well.
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Whisk together vinegar, water, olive oil, maple syrup, and lime juice in a separate bowl.
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Stir in the crushed garlic, red onion, optional chilli, peppercorns, bay leaf, and fresh herbs.
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Add the drained cucumbers to the marinade and toss gently to coat.
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Cover and refrigerate for at least 1 hour (or up to 4 hours) for a deeper flavour.
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Serve chilled as a side, snack, or taco topping.
Notes
English cucumbers work best for texture and flavor.
Adjust lime juice or maple syrup to taste for more tang or sweetness.
Skip the chili or use jalapeños for a different level of spice.
Keeps well refrigerated for up to 5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook / Quick Pickle
- Cuisine: Mexican