A delightful and easy-to-make pickled cucumber recipe with a tangy twist.
Thinly slice the cucumbers using a mandoline for uniform slices.
Using a mandoline ensures even slices, which helps in uniform pickling.
Place the cucumber slices in a colander and sprinkle with salt, tossing to coat evenly.
Salting the cucumbers draws out excess moisture, enhancing their crunch.
Let the salted cucumbers sit for 30 minutes while preparing the marinade.
This resting time allows the salt to work effectively on the cucumbers.
In a medium saucepan, combine water, vinegar, sugar, bay leaf, and allspice. Bring to a boil, then remove from heat and let cool.
Cooling the marinade prevents overcooking the cucumbers when combined.
Rinse the salted cucumbers under cold water and pat them dry with paper towels.
Ensure the cucumbers are dry to avoid diluting the marinade.
Place the cucumbers in a medium bowl and pour the cooled marinade over them, ensuring they are fully submerged.
Use a plate or weight to keep the cucumbers submerged if necessary.
Cover the bowl and refrigerate for at least 3 hours before serving.
The longer the cucumbers marinate, the more flavorful they become.
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