Ingredients with Measurements:
- 1 pound small pickling cucumbers
- 1 cup white vinegar
- 1 cup water
- 1/2 cup olive oil
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 bay leaf
- 1/2 onion, sliced
- 2 garlic cloves, sliced
Special equipment needed:
- Large pot
- Glass jars with lids
Step-by-step instructions:
1. Wash the cucumbers and slice them into thin rounds.
2. In a large pot, combine the vinegar, water, olive oil, sugar, salt, peppercorns, coriander seeds, bay leaf, onion, and garlic. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
3. Add the sliced cucumbers to the pot and stir to combine. Reduce the heat to low and simmer for 10 minutes.
4. Remove the pot from the heat and let it cool to room temperature.
5. Transfer the pickled cucumbers and the liquid to glass jars, making sure the cucumbers are fully submerged in the liquid. Seal the jars tightly with their lids.
6. Refrigerate the jars for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
This recipe makes about 2 cups of pickled cucumbers.
Nutritional information:
Serving size: 1/4 cup
Calories: 50
Total fat: 3g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 6g
Dietary fiber: 0g
Sugars: 5g
Protein: 0g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Olive oil can be substituted with vegetable oil or canola oil.
- Sugar can be substituted with honey or maple syrup.
- Black peppercorns can be substituted with white peppercorns or red pepper flakes.
- Coriander seeds can be substituted with cumin seeds or mustard seeds.
- Bay leaf can be omitted if not available.
Variations:
- Add sliced jalapenos or red bell peppers for a spicy or colorful twist.
- Use different types of vinegar for a unique flavor, such as balsamic vinegar or champagne vinegar.
- Add fresh herbs such as dill or thyme for extra flavor.
Tips and tricks:
- Use small pickling cucumbers for the best texture and flavor.
- Make sure the cucumbers are fully submerged in the liquid to prevent spoilage.
- Let the pickled cucumbers sit in the refrigerator for at least 24 hours before serving for the best flavor.
- These pickled cucumbers can be stored in the refrigerator for up to 2 weeks.
Storage instructions:
Store the pickled cucumbers in glass jars with their lids tightly sealed in the refrigerator for up to 2 weeks.
Reheating instructions:
These pickled cucumbers are served cold and do not need to be reheated.
Presentation ideas:
Serve the pickled cucumbers in a small dish or as a garnish for sandwiches or salads.
Garnishes:
Garnish with fresh herbs such as dill or thyme.
Pairings:
These pickled cucumbers pair well with sandwiches, burgers, or grilled meats.
Suggested side dishes:
Serve with a side of potato salad or coleslaw.
Troubleshooting advice:
- If the pickling liquid is too sour, add a little more sugar to balance the flavor.
- If the cucumbers are too soft, reduce the cooking time to 5 minutes.
Food safety advice:
- Always use clean and sterilized jars for pickling.
- Make sure the cucumbers are fully submerged in the liquid to prevent spoilage.
- Store the pickled cucumbers in the refrigerator to prevent bacterial growth.
Food history:
Pepinillos escabechados is a traditional Spanish dish of pickled cucumbers in a vinegar-based marinade.
Flavor profiles:
These pickled cucumbers have a tangy and slightly sweet flavor with a hint of spice from the black peppercorns and coriander seeds.
Serving suggestions:
Serve as a snack, appetizer, or as a garnish for sandwiches or salads.
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Region: Spanish