Spicy Pickled Cucumbers

Spicy Pickled Cucumbers offer a delightful balance of spice and crunch, perfect as a refreshing snack or an accompaniment to main dishes. These cucumbers are pickled with garlic, dill, and chili, giving them a tangy and zesty flavor that stands out. Preparing them is a simple process that takes minimal time and results in a delicious treat. The blend of freshness from the cucumbers and the heat from the chili ensures that every bite is exciting and flavorful. This recipe is a fantastic way to use fresh cucumbers and transform them into a tasty snack that can be enjoyed by itself or as part of a meal. It's especially great during hot months when you're looking for something cooling yet flavorful. Not only are they quick to make, but they also store well in the fridge, making them convenient for busy days. Prepare them a day ahead to let the flavors fully develop, ensuring that every slice is perfectly seasoned. Enjoy these cucumbers as a light snack, a side dish, or a zesty topping for your favorite dishes. This recipe is truly a versatile addition to any culinary repertoire.

Ingredients

Main Ingredients:

• 1.5 kg Cucumbers
• Dill (as needed)
• 7 cloves of Garlic
• Chili (to taste)

Spices:

• 3 heaping tablespoons of Salt

Preparation Time

• Total Time: 15 minutes (plus chilling time)

Step-by-Step Instruction

1. Wash the Cucumbers: Start by thoroughly washing the cucumbers to remove any dirt. Trim the ends to help the brine penetrate them faster.
2. Prepare the Garlic and Dill: Peel the garlic cloves and cut them in half. Roughly chop the dill, ensuring you're using plenty for an aromatic punch.
3. Slice the Chili: Depending on your heat preference, slice the chili. You can adjust the amount to make it more or less spicy.
4. Dissolve the Salt: In a bowl, dissolve the salt in cool water. This helps create the brine that will season the cucumbers.
5. Combine Ingredients: Add the cucumbers, garlic halves, chopped dill, and chili slices into a large bowl.
6. Pour the Brine: Carefully pour the prepared saltwater over the cucumbers, ensuring they are fully submerged.
7. Mix by Hand: Use your hands to mix everything thoroughly, ensuring that the cucumbers are evenly coated in the brine.
8. Chill: Place the bowl in the refrigerator. Let the cucumbers sit overnight to allow them to absorb the flavors.
9. Check the Taste: The next day, taste the cucumbers to ensure they have the desired level of flavor and spice.
10. Ready to Serve: Once infused, they are ready to be served as a snack or as a tasty addition to any dish.

Tips

• Chili Substitution: Use red pepper flakes if fresh chili is unavailable.
• Salt Choice: Sea salt or kosher salt works best for pickling.
• Storage: These cucumbers can be stored for up to two weeks in the fridge.

Nutrition

• Calories: 30 per serving
• Protein: 1 g
• Fats: 0 g
• Carbs: 7 g

Variations

• Low-Sodium: Substitute some of the salt with vinegar for a tangier flavor.
• Herb Twist: Add fresh mint or basil for an unexpected twist.

Serving Suggestions

• As a Side Dish: Pair with grilled meats or seafood.
• Garnish: Add as a topping for burgers and sandwiches.
• Appetizer: Serve with cheese and crackers for a refreshing appetizer.

Best Places

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