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This is not your average cucumber pickle recipe. By integrating the vibrant and spicy flavors of chamoy, these cucumber pickles elevate the classic crunchy snack to a whole new spicy dimension. Refreshingly cool cucumbers meet the fiery, tangy, and slightly sweet chamoy sauce to create a balanced and exciting flavor. Perfect for adding a kick to your sandwiches, brightening up salads, or just snacking straight from the jar!
Start by thoroughly washing the cucumbers. Slice them into spears, rounds, or slices, depending on your preference.
Prepare a clean glass jar or a clean pickle container for marinating the cucumbers.
In a mixing bowl, combine 1/2 cup of chamoy sauce, 1/2 cup of white vinegar, and 1/2 cup of water to make the brine.
Add 2 tablespoons of sugar and 1 tablespoon of salt to the mixture. Stir until both sugar and salt dissolve completely.
Place the sliced cucumbers into the jar, layering them with 2 peeled garlic cloves and a teaspoon of whole black peppercorns.
Pour the chamoy mixture over the cucumbers, ensuring they are completely submerged.
Seal the jar with its lid and shake it gently to distribute the spices evenly.
Refrigerate for at least 2 hours before consuming to allow the flavors to develop. For best results, let them sit overnight.
Once ready, serve them as a standalone snack, salad topping, or sandwich accompaniment.
