Homemade delight: Chinese-style cucumber brine explodes with flavour

Of course, the first association with cucumber preserves is pickled gherkins and lightly salted varieties. Sometimes, crocodiles or papal cucumbers appear. However, I opt for something completely different—a delicious Chinese-style brine.

These cucumbers taste so good that I eat them straight from the jar. They are crunchy, surprisingly flavourful, and, most of all, delicious. They work great as an addition to dinner or as a tasty variation for burgers. This recipe for jarred cucumbers is a must-have in the home recipe book.

Crunchy cucumbers delight with their intense taste and aroma, and a hint of spiciness pleasantly tickles the taste buds. The preparation is straightforward, and there is no need to pasteurise the jars. Adding oil creates a protective layer on the surface, preventing the growth of microorganisms. Thanks to this, cucumbers in Chinese brine do not require pasteurisation, saving time in the kitchen.

Simplicity with a hint of surprise in one—this recipe for cucumbers will quickly win over fans. There is only one small challenge: you must be patient and wait for the vegetables to soak up the marinade and spices. From the given proportions, you will get about 2 litres of cucumbers.

Ingredients:

Brine:

          
• 1 cup of water,
• 1 cup of spirit vinegar,
• ⅓ cup of vegetable oil,
• 115 grams of sugar,
• 3 cloves of garlic,
• 1 tablespoon of crushed chilli.

Other ingredients:

            
• 1.2 kg of cucumbers,
• 4 bay leaves,
• 8 allspice berries,
• 2 teaspoons of mixed peppercorns,
• 1 tablespoon of salt,
• 1 onion,
• 4 teaspoons of sesame seeds.

Instructions:

Step 1. Thoroughly wash the cucumbers and slice them. You can do this with a food processor or manually. The slices should not be too thick.

Step 2. Place the sliced cucumbers on a strainer over a bowl. Add the chopped onion and sprinkle with a tablespoon of salt. Mix and set it aside to release water.

Step 3. Now, let's move on to the brine. Pour the water into a saucepan and add the vinegar, vegetable oil, and sugar. Add the pressed garlic and dried chilli flakes, then mix. Bring it to a boil.

Step 4. Place a bay leaf, allspice berries, and mixed peppercorns in a sterilised, dried jar. Add the sliced cucumbers and sesame seeds, and pour in the prepared brine. Tightly seal the jar.

Step 5. Set the jars in a shaded, cool place for 12 hours. After this time, they are ready to eat. Enjoy!