Crocodile cucumbers: A spicy twist on summer preserves

Crocodile cucumbers are the hit of summer preserves. They are crunchy, aromatic, and incredibly delicious. They are perfect for sandwiches, meats, and a snack during house parties. The secret to their preparation is very simple.

Everyone knows the taste of pickled cucumbers, but not everyone has heard of crocodile cucumbers made with vinegar brine. However, one must be patient in fully appreciating the crocodile cucumbers' bold aroma. These exceptional preserves need time to reach their full flavour potential.

A few months of resting in a cool place allows for the perfect blending of all the ingredients and spices. For this reason, it is recommended that crocodile cucumbers be prepared in advance. By starting the process now, we ensure we can enjoy their excellent taste later in the year.

Crocodile cucumbers are a specific type of marinated vegetable prepared from small cucumbers cut in half. Their uniqueness lies in the preservation method - using vinegar and oil enriched with spices such as chilli and garlic.

This combination of ingredients gives crocodile cucumbers a unique flavour, combining sweet and spicy notes. The result is an intense, bold taste that sets them apart from other pickled snacks. Crocodile cucumbers can also be cut to absorb the brine's flavours better, becoming even tastier.

To prepare crocodile cucumbers, you need 600 millilitres of sugar, 45 millilitres of salt, 375 millilitres of vinegar, 120 millilitres of vegetable oil, a large head of garlic, 8 millilitres of chilli, and 5 millilitres of pepper. Of course, the most important ingredient is the cucumbers. Prepare about 2 kilograms of garden cucumbers. Small or medium ones work best here.

Begin preparing crocodile cucumbers by soaking them in cold water for an hour and then washing them thoroughly. Cut the cucumbers lengthwise into halves or quarters, sprinkle with salt, and set aside for 6 hours to release juice. After this time, carefully drain the released water and add chilli, pepper, and pressed garlic, mixing thoroughly.

Prepare the brine by boiling the vinegar with sugar and oil, then pouring it over the cucumbers and leaving them to cool overnight. The next day, transfer the cucumbers and brine to sterilized jars, seal them, and pasteurize them for 15 minutes. Once completely cooled, store the crocodile cucumbers in a dark, cool place like a basement or pantry.