These pickles will be your favorite of the summer season. Cooked quickly, they are super crispy and flavorful. I’m going to show you an unusual spiral slicing of cucumbers, which I think brings out the flavors faster and stronger. But you can experiment with other types of slicing, using whichever you prefer.
A few more words about garlic — you can adjust the “garliciness” of the finished dish by both the amount of garlic and the method of slicing. Grated on a fine grater it will give a strong garlic flavor, maximum sharpness. Randomly chopped – medium, and cut into thin plates – quite light.
The cucumbers can be eaten after 15-20 minutes of pickling, but the longer they are pickled the crispier and more flavorful they will become.
⏱ Cooking time — 35 minutes overall. Includes 15 minutes of preparation and cooking + 20 minutes unattended.
For 6-8 servings:
- 1 kg (2 ⅕ lb) of cucumbers (preferably small gherkins)
- 1 chili
- 3-4 cloves of garlic
- 30 g (1 oz) cilantro (if you don’t like cilantro, use dill)
- 1 tbsp. sugar
- 1 tbsp. salt
🥣 Directions👉 Jump to Short Version of Recipe
Start by preparing the vegetables. Remove the root part of the cilantro with a knife. Carefully remove the outer skin from 3-4 garlic cloves.
Next, take 1 chili. Cut off the tail with a knife, then gently tap it to release the seeds inside.
To remove the seeds, roll the chile between your palms. The seeds should fall out easily.
Slice the seedless chili into thin slices.
Finely chop the previously prepared cilantro.
Grate the garlic cloves on a fine grater for a strong garlic flavor and sharpness. If you want a medium garlic flavor, finely chop the garlic. For a light garlic flavor – slice the garlic into thin strips.
Take a ziplock bag and put chopped garlic, chili and cilantro in it.
Now let’s get to the cucumbers. Start by cutting off the ends of each cucumber.
First method. Take a cucumber and place it between wooden chopsticks. The cucumber should be at a 45° angle towards you.
With a knife, make incisions along the entire length of the cucumber in increments of just under ½ cm.
Turn the cucumber over so that the cut side is facing down.
Repeat the cutting process on the other side.
You should end up with a cucumber that looks like a spiral. If the cucumber is long, cut it into 2-3 pieces. If the cucumber is small, you can leave it whole.
The second way to cut a cucumber in a spiral: Place it lengthwise against itself and make cuts with the knife at a 45° angle. Turn it over with the cut side down and cut in the same way on the other side.
Add ½ tbsp. sugar and ½ tbsp. salt to the bag.
Mix the contents of the bag by closing it and rubbing it well.
Add the remaining ½ tbsp. sugar and ½ tsp. salt, close the bag and shake well for 1-2 minutes. This will mix all the ingredients well.
Check to make sure the bag is sealed well. Place the bag in the refrigerator for 20 minutes to 24 hours.
The longer the cucumbers are in the refrigerator, the better they will marinate and become more flavorful.
Final preparation and serving
After 15 minutes, take the bag out of the refrigerator and shake it well.
Do this 3-4 times, 15-20 minutes apart, so that the ingredients mix better. (of course, if you have time).
Place the cucumbers on a platter and serve.
Do I need to use any specific type of cucumber for this recipe?
While any cucumber can be used, it’s best to opt for smaller, firmer cucumbers like Persian or Kirby cucumbers as they tend to stay crispier during the pickling process.
How long will these pickled cucumbers last in the refrigerator?
These quick pickles will last up to 2 weeks when stored in an airtight bag or container in the refrigerator. Remember, they don’t have the same shelf life as traditionally canned pickles.
What type of chili should I use for this recipe?
You can use any chili of your preference, from mild bell peppers to hotter varieties like jalapeño or serrano. Adjust the amount based on your heat tolerance.
Can I substitute cilantro with another herb?
Yes, the recipe suggests either cilantro or dill, but feel free to use other herbs like parsley or mint, depending on your preference.
Do I need any special equipment for this recipe?
No special equipment is needed. You’ll just require a sealable plastic bag or container to hold the cucumbers and pickling liquid.
How will I know if the pickled cucumbers have gone bad?
If the pickles develop an off smell, become mushy, or if there’s any sign of mold, it’s best to discard them.
Can I add other vegetables to this pickling recipe?
Definitely! Vegetables like thinly sliced carrots, radishes, or onions can be added to the mix for variety.
Why is there no canning process involved in this recipe?
This recipe is for a quick pickle, which means they are meant to be consumed within a short period, and they’re stored in the refrigerator. Traditional canning processes allow pickles to be shelf-stable and stored at room temperature, but this recipe is designed for quick consumption.
Can I use apple cider vinegar instead of white vinegar?
Absolutely! Apple cider vinegar will impart a slightly different, fruitier flavor to the pickles, which many people enjoy.
Why do my pickles taste too salty or too sour?
The flavor balance can vary based on personal preferences. If it’s too salty, reduce the salt next time. If too sour, reduce the amount of vinegar or add a touch more water or sugar to balance the flavors.
How long should I wait before consuming the pickled cucumbers?
While the pickles can be eaten within 15 minutes of preparation, for best flavor infusion, it’s recommended to let them sit for a few hours or overnight.
Can I make these pickles in larger quantities for a party or event?
Certainly! Just scale up the ingredients proportionally. However, keep in mind they are best consumed within 2 weeks.
15-Minute Bag Pickled Cucumbers with garlic, chili and cilantro (or dill)
- 1 kg cucumbers (preferably small gherkins)
- 1 chili
- 3-4 cloves of garlic
- 30 g cilantro (if you don't like cilantro, use dill)
- 1 tbsp. sugar
- 1 tbsp. salt
- Peel the root part of the cilantro. Remove the skin from the garlic. Remove the tail and seeds from the chili and slice into thin slices.
- Chop the cilantro. Grate or chop the garlic to your preference. Mix the garlic, chiles and cilantro in a ziplock bag.
- Trim the ends of the cucumbers. Slice the cucumbers into spirals using wooden sticks or slit lengthwise at an angle. Add the sugar and salt to the cucumbers in the bag, shake well.
- Add the remaining sugar and salt to the cucumbers in the bag. Shake it well for 1-2 minutes. Place the bag in the refrigerator for 20 minutes to 24 hours.
- Shake the bag every 15-20 minutes for the first hour. When the time is up, place the cucumbers on a platter and serve.
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