Pickled cucumbers with jalapeno peppers
4 servings
35 minutes
Pickled cucumbers with jalapeño peppers are a vibrant combination of crunchy vegetables and spicy heat. Their history begins in European cuisine, where pickling became a way to preserve harvests and enhance flavors. The sweet-spicy harmony of apple cider vinegar, brown sugar, and spices transforms ordinary cucumbers into a gastronomic delight. The light aroma of mustard and celery adds special depth to the brine, while turmeric colors the liquid in warm golden hues. This snack perfectly complements meat dishes, hamburgers or is served as an independent treat, awakening the appetite and warming with spicy heat. Ideal for those who appreciate flavor balance and are not afraid of spiciness.
1
Slice the cucumbers diagonally into rounds. Also slice the peppers into rounds. Peel the onion and cut it into small wedges.
- Cucumbers: 1 kg
- Jalapeno pepper: 4 pieces
- Onion: 3 heads
2
In a bowl, mix cucumbers, peppers, onions, and salt. Cover with plastic wrap and let sit for 2 hours.
- Cucumbers: 1 kg
- Jalapeno pepper: 4 pieces
- Onion: 3 heads
- Coarse salt: 3 tablespoons
3
In a saucepan over medium heat, mix vinegar, sugar, mustard seeds, celery, and turmeric. Stir until the sugar dissolves.
- Apple cider vinegar: 2 glasss
- Brown sugar: 1.8 glass
- Mustard seeds: 1 tablespoon
- Celery seeds: 0.8 teaspoon
- Turmeric: 0.8 teaspoon
4
Wash and dry the cucumbers, peppers, and onions (you can transfer them to a jar). Pour in hot brine, close it, and cool.
- Cucumbers: 1 kg
- Jalapeno pepper: 4 pieces
- Onion: 3 heads