Pepinos em conserva picantes

Ingredientes

• 1 medium cucumber
• 1 tbsp salt
• 1/4 cup sugar
• 1/3 cup water
• 1 tbsp soy sauce ((or vegan fish sauce))
• 1 tbsp lime juice
• 2 cloves of garlic (minced)
• 1 small chili (minced)

Modo de preparo

1. 1

   Prepare the cucumber: Cut the cucumber in half lengthwise. Using a spoon, remove the seeds and discard them. Cut the cucumber into thin slices widthwise (about 1/3 inch thick).

2. 2

   Transfer the cucumber slices to a mixing bowl and add the salt. Stir using a spoon or your hands to coat the cucumbers with the salt. Let it rest for about 1 hour.

3. 3

   Prepare the brine: In the meantime, add one tablespoon of sugar to a medium saucepan. Heat over medium heat for about 5 minutes or until the sugar melts and starts to caramelize. As soon as you get a caramel with a golden brown color, add 1/3 cup of water. Be careful, it will sizzle.

4. 4

   Add the rest of the sugar and the soy sauce. Bring to a boil and let simmer for about 5 minutes or until the hardened caramel has dissolved. Remove from heat and let it cool completely.

5. 5

   Squeeze the cucumber slices to remove as much water as possible. You can use your hands or a nut milk bag. Transfer the drained cucumber slices to a clean jar. Add the lime juice, minced garlic, and chili. Cover with the caramel sauce and stir to combine.

6. 6

   Cover the jar with a lid and let it rest in the refrigerator for at least 48 hours.

7. 7

   Enjoy on top of white rice, in sandwiches, burgers, and more! These pickles will keep for up to 2 weeks in the refrigerator.