<\/video><\/figure>\n\n\n\nGreen stuffing<\/h3>\n\n\n\n Finely chop the previously prepared cilantro.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Take a ziplock bag and put chopped garlic, chili and cilantro in it.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nCucumber slicing<\/h3>\n\n\n\n Now let’s get to the cucumbers. Start by cutting off the ends of each cucumber.<\/p>\n\n\n\n
Spiral slices.<\/strong><\/p>\n\n\n\nFirst method.<\/em><\/strong> Take a cucumber and place it between wooden chopsticks. The cucumber should be at a 45\u00b0 angle towards you.<\/p>\n\n\n\nWith a knife, make incisions along the entire length of the cucumber in increments of just under \u00bd cm<\/strong>.<\/p>\n\n\n\nTurn the cucumber over so that the cut side is facing down.<\/p>\n\n\n\n
Repeat the cutting process on the other side.<\/p>\n\n\n\n
You should end up with a cucumber that looks like a spiral. If the cucumber is long, cut it into 2-3 pieces<\/strong>. If the cucumber is small, you can leave it whole.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nThe second way to cut a cucumber in a spiral:<\/em><\/strong> Place it lengthwise against itself and make cuts with the knife at a 45\u00b0 angle<\/strong>. Turn it over with the cut side down and cut in the same way on the other side.<\/p>\n\n\n\nAdd \u00bd tbsp. sugar<\/strong> and \u00bd tbsp. salt<\/strong> to the bag.<\/p>\n\n\n\nMix the contents of the bag by closing it and rubbing it well.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nMarinating<\/h3>\n\n\n\n Add the remaining \u00bd tbsp. sugar<\/strong> and \u00bd tsp. salt<\/strong>, close the bag and shake well for 1-2 minutes<\/strong>. This will mix all the ingredients well.<\/p>\n\n\n\nCheck to make sure the bag is sealed well. Place the bag in the refrigerator for 20 minutes<\/strong> to 24 hours<\/strong>.<\/p>\n\n\n\nThe longer the cucumbers are in the refrigerator, the better they will marinate and become more flavorful.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nFinal preparation and serving<\/h3>\n\n\n\n After 15 minutes<\/strong>, take the bag out of the refrigerator and shake it well.<\/p>\n\n\n\nDo this 3-4 times<\/strong>, 15-20 minutes<\/strong> apart, so that the ingredients mix better. (of course, if you have time).<\/p>\n\n\n\nPlace the cucumbers on a platter and serve.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\n <\/figure>\n\n\n\n🙋♂️ FAQ<\/h2>\n\n\n\n
\n
\n
Do I need to use any specific type of cucumber for this recipe?<\/h3>\n\n\n
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.<\/p>\n\n<\/div>\n<\/div>\n
\n
How long will these pickled cucumbers last in the refrigerator?<\/h3>\n\n\n
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.<\/p>\n\n<\/div>\n<\/div>\n
\n
What type of chili should I use for this recipe?<\/strong><\/h3>\n\n\n
You can use any chili of your preference, from mild bell peppers to hotter varieties like jalape\u00f1o or serrano. Adjust the amount based on your heat tolerance.<\/p>\n\n<\/div>\n<\/div>\n
\n
Can I substitute cilantro with another herb?<\/strong><\/h3>\n\n\n
Yes, the recipe suggests either cilantro or dill, but feel free to use other herbs like parsley or mint, depending on your preference.<\/p>\n\n<\/div>\n<\/div>\n
\n
Do I need any special equipment for this recipe?<\/h3>\n\n\n
No special equipment is needed. You’ll just require a sealable plastic bag or container to hold the cucumbers and pickling liquid.<\/p>\n\n<\/div>\n<\/div>\n
\n
How will I know if the pickled cucumbers have gone bad?<\/h3>\n\n\n
If the pickles develop an off smell, become mushy, or if there’s any sign of mold, it’s best to discard them.<\/p>\n\n<\/div>\n<\/div>\n
\n
Can I add other vegetables to this pickling recipe?<\/h3>\n\n\n
Definitely! Vegetables like thinly sliced carrots, radishes, or onions can be added to the mix for variety.<\/p>\n\n<\/div>\n<\/div>\n
\n
Why is there no canning process involved in this recipe?<\/h3>\n\n\n
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.<\/p>\n\n<\/div>\n<\/div>\n
\n
Can I use apple cider vinegar instead of white vinegar?<\/h3>\n\n\n
Absolutely! Apple cider vinegar will impart a slightly different, fruitier flavor to the pickles, which many people enjoy.<\/p>\n\n<\/div>\n<\/div>\n
\n
Why do my pickles taste too salty or too sour?<\/h3>\n\n\n
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.<\/p>\n\n<\/div>\n<\/div>\n
\n
How long should I wait before consuming the pickled cucumbers?<\/h3>\n\n\n
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.<\/p>\n\n<\/div>\n<\/div>\n
\n
Can I make these pickles in larger quantities for a party or event?<\/h3>\n\n\n
Certainly! Just scale up the ingredients proportionally. However, keep in mind they are best consumed within 2 weeks.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n <\/figure>\n\n\n<\/div>
\n\t
\n\t
15-Minute Bag Pickled Cucumbers with garlic, chili and cilantro (or dill)<\/h2>\n <\/div>\n