Tacohuaco

Spicy quick-pickled cucumbers

This is our new favorite recipe for quick-pickled cucumbers, it requires a bit of cooking but doesn't need any alcohol and doesn't taste like it.

Ingredients

  • 4 medium cucumbers
  • 2 pods of dried star anise
  • 1 teaspoon of sesame oil
  • 1 teaspoon of toasted sesame seeds
  • 2 teaspoons of chili flakes
  • 1 teaspoon of coconut sugar
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of kosher salt
  • 1 lime
    juice
  • 2 tablespoons of vinegar
  • ¼ cup of water

Directions

  1. Trim the cucumbers, and slice them into 1/2 cm disks.
  2. In a frying pan set over medium heat, toast star anise for a few minutes, until it releases its fragrance.
  3. Add a bit of sesame oil to the pan. Once it starts to shimmer, add the cucumbers.
  4. Add the 1 teaspoon of sesame seeds, 2 teaspoons of chili flakes, 1 teaspoon of coconut sugar, 1 teaspoon of black pepper, 1 tablespoon of salt, lime juice, 2 tablespoons of vinegar, and ¼ cup of water; and stir thoroughly.
  5. Bring to boil, and cook for 1–2 minutes more, until the cucumbers just start to soften and absorb the sauce.
  6. Transfer the cucumbers with the sauce into a sealable container, and refrigerate for at least 30 minutes before serving.

Notes & tips

Keep the pickled cucumber in the refrigerator for up to 2 weeks.

This recipe is based on Roy Choi’s recipe from MasterClass.