Description
A refreshing Mexican-style cucumber dish with a tangy and slightly spicy flavor, perfect as a side or snack.
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
- In a large bowl, combine vinegar, water, salt, sugar, garlic, dried chili, black peppercorns, and bay leaf. Stir until sugar and salt dissolve.
- Add cucumber slices and red onion to the mixture. Toss gently to coat evenly.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Drain excess liquid before serving.
- Drizzle with olive oil, maple syrup, and lime juice. Toss lightly.
- Sprinkle fresh herbs on top before serving.
Notes
- For extra heat, add more dried chili or a pinch of chili flakes.
- Best served chilled.
- Keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 8 g
- Sodium: 590 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Mexican-style cucumbers, tangy cucumbers, spicy cucumber salad