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.

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.

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.

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.

• 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!