Tacohuaco

Spicy quick-pickled cucumbers

Korean cuisinePicklingPicnicsSnacksSpicy

20 minutes

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

Yields 500 g

  • 4 medium cucumbers
  • 2 pods dried star anise
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 2 teaspoons chile flakes
  • 1 teaspoon coconut sugar
  • 1 handful black peppercorn
  • ½ teaspoon cumin seeds
  • 3 teaspoons kosher salt
  • 1 lime  juice
  • 6 teaspoons vinegar
  • ¼ cup water

You will need

  • 500 ml container with a tight-fitting lid

Directions

  1. In a frying pan set over medium heat, toast star anise for a few minutes, until it releases its fragrance.
  2. While the start anis is toasting, trim the cucumbers, and slice them into ½ cm disks.
  3. Add a bit of sesame oil to the pan. Once it starts to shimmer, add the cucumbers.
  4. Add the 1 teaspoon toasted sesame seeds, 2 teaspoon chile flakes, 1 teaspoon coconut sugar, 1 handful black peppercorn, 0.5 teaspoon cumin seeds, 3 teaspoon kosher salt, lime juice, 6 teaspoon vinegar, and 0.25 cup 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

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

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

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