Cucumbers in chinese brine: A spicy twist on classic pickles
The first association with cucumber preserves is, of course, pickled gherkins and lightly salted cucumbers. Sometimes, crocodile cucumbers or papal cucumbers appear. However, I opt for something completely different—a delicious Chinese-style brine.
16 July 2024 16:31
These cucumbers taste so good that I eat them straight from the jar. They are crunchy, surprisingly flavorful, and, most of all, delicious. They work great as an addition to dinner or as a tasty variation for burgers. This recipe for jarred cucumbers is a must-have in the home recipe book.
Unpasteurized cucumbers
Crunchy cucumbers delight with their intense taste and aroma, and a hint of spiciness pleasantly tickles the taste buds. The preparation is very simple, and there is no need to pasteurize the jars. Adding oil creates a protective layer on the surface, preventing the growth of microorganisms. Thanks to this, cucumbers in Chinese brine do not require pasteurization, saving time in the kitchen.
Cucumbers in chinese brine - A simple recipe for homemade preserves
This cucumber recipe is simple with a hint of surprise—it will quickly win over fans. There is only one small challenge: You must be patient and wait for the vegetables to soak up the marinade and spices. You will get about four jars from the given proportions, each with a volume of 0.45 litres.
Ingredients:
Brine:
- 250 ml of water,
- 250 ml of spirit vinegar,
- 80 ml of vegetable oil,
- 115 grams of sugar,
- 3 cloves of garlic,
- 1 tablespoon of crushed chili.
Other ingredients:
- 1.2 kg of cucumbers,
- 4 bay leaves,
- 8 allspice berries,
- 2 teaspoons of rainbow pepper,
- 1 tablespoon of salt,
- 1 onion,
- 4 teaspoons of sesame seeds.
Instructions:
Step 1. Thoroughly wash the cucumbers and slice them. You can do this with a food processor or manually. The slices should not be too thick.
Step 2. Place the sliced cucumbers on a filter and place it over a bowl. Add chopped onion and sprinkle the whole thing with a tablespoon of salt. Mix and set it aside to release water.
Step 3. Proceed to the brine. Pour water into a saucepan, add vinegar, vegetable oil, and sugar, and mix. Then, add pressed garlic and dried chili flakes and bring it to a boil.
Step 4. In a sterilized, dried jar, add a bay leaf, allspice berries, and rainbow pepper. Add the sliced cucumbers, add sesame seeds, and pour the prepared brine. Tightly seal the jar.
Step 5. Set the jars in a shaded, cool place for 12 hours. After this time, they are ready to eat. Enjoy!
