Pickled Cucumbers with Ancho Chili


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Pickled Cucumbers with Ancho Chili

Cooking time:

  • 15 minutes in total
  • 5 minutes of preparation
  • 10 minutes of cooking

Servings: 5-6 servings

Recipe

Ingredients:

  • 4-6 pickling cucumbers
  • 2-3 bay leaves
  • 2 Vera Mexicana Dried Chilies​
  • 1-2 garlic cloves
  • 4 coriander seeds
  • 3-4 pepper seeds
  • 500 ml vinegar
  • 500 ml water
  • Salt to taste
  • 1 tsp of sugar
At a Mexican Taqueria, you will typically find pickled cucumbers placed right next to the delicious green and red table sauces or Pico de Gallo.

Description

Pickled cucumbers are a great tasty little addition to many well-known foods, such as hotdogs, burgers, and sandwiches - but they are also delicious on their own as a fresh saltly-and-acidic afternoon snack.

In Mexico, pickled cucumbers are most commonly used as a topping for tacos. You can typically find many kinds of pickled vegetables at Taquerias, such as pickled red onions, carrots, and radishes, as well as Escabeche, which is a mix of veggies such as cauliflower, jalapeños, onions, and carrots that are also cooked in vinegar.

Serve these pickled cucumbers on their own, as a snack, or alongside your favorite Mexican dish, like our Tacos de Res, or Pollo Guisado - but be prepared, you might just get addicted.

Now let's get right into the recipe!

Steps

  1. In a pot mix your vinegar, water, and spices. Cook the mixture until it begins to boil and reduce heat.
  2. Prepare your Ancho chilies by deseeding.
  3. Cut the pickling cucumbers into slices, or leave them whole if desired.
  4. Add your cucumbers, chilies, and garlic to the pickling jar. Pour mixture over the vegetables while still hot.
  5. Close promptly and store in the refrigerator for at least 1 full day if possible (2-3 days is even better)
  6. Eat within 1 month (or much later if you have cleaned and prepared your jar appropriately!)

Author Notes

The mixture of vinegar and water is really a question of taste.

If you prefer a nice and acidic flavor than go for around 70% vinegar and 30% water, but you can really do whatever you prefer here. A safe bet is a 50-50 mixture of water and vinegar.

You might wanna try:
About the Ancho Chili

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