Description
A refreshing and tangy side dish featuring cucumbers in a Mexican-style marinade.
Ingredients
- Cucumbers – 500 g, sliced into thin rounds
- Vinegar – 250 ml
- Water – 250 ml
- Salt – 1 tablespoon
- Sugar – 2 tablespoons
- Garlic – 2 cloves, crushed
- Dried chili – 1 (optional, for heat)
- Black peppercorns – 5
- Bay leaf – 1
- Fresh herbs (such as dill or cilantro) – a small handful, roughly chopped
- Olive oil – 2 tablespoons
- Maple syrup – 1 tablespoon
- Lime juice – 2 tablespoons (freshly squeezed)
- Red onion – 1 small, finely chopped
Instructions
- Slice cucumbers into thin rounds.
- In a bowl, mix vinegar, water, salt, sugar, garlic, dried chili, black peppercorns, and bay leaf.
- Add cucumbers and red onion to the mixture.
- Stir in olive oil, maple syrup, and lime juice.
- Cover and refrigerate for at least 1 hour.
- Before serving, add fresh herbs and mix well.
Notes
- Adjust seasoning to taste.
- Serve chilled as a side dish.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Refrigeration
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Mexican-style cucumbers, pickled cucumbers, cucumber salad