Tacohuaco

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.

Keywords:

Ingredients

Yields 500 g

  • 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 handful of black peppercorns
  • ½ teaspoon of cumin
  • 1 tablespoon of kosher salt
  • 1 lime
    juice
  • 2 tablespoons of vinegar
  • ¼ cup of water

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 1/2 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 of sesame seeds, 2 teaspoons of chili flakes, 1 teaspoon of coconut sugar, 1 handful of peppercorns, ½ teaspoon of cumin, 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.

Recipes with spicy quick-pickled cucumbers