@goatboyintl: “Tepache” pickled cucumbers. Did this recipe for a dinner back in March and they were a hit. So easy to make! Recipe below 👇🏽 “TEPACHE” PICKLED CUCUMBER YIELD: 1 QT 750g Persian cucumber, sliced thin on a mandolin 355g pineapple juice 250g white vinegar 95g piloncillo 20g Mexican cinnamon 10g sea salt (I used sal de Colima) 1g black peppercorns, whole 1g star anise 1g chile de arbol 1g bay leaves, dry .5g coriander seeds, whole Sprinkle the salt over the cucumbers and allow to sit at room temp while you prepare the pickling liquid. Place the rest of the ingredients in an appropriately sized pot and bring to a boil and stir to incorporate the piloncillo. It needs to be dissolved. Remove from heat and steep until cooled. Strain and discard solids. Place cucumbers in an appropriately sized glass jar, pour picking liquid over the to cover. Store in the refrigerator overnight to pickle. Enjoy. #comidamexicana

Jonathan Zaragoza

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Thursday 25 September 2025 15:06:56 GMT