Crocodile cucumbers: The summer snack with a unique spicy twist

Crocodile cucumbers are a summer hit. They are crunchy, aromatic, and delicious. They are perfect as an addition to sandwiches or meats or as a snack during home parties. The secret to their preparation is very simple.

Everyone knows the taste of pickled cucumbers, but not everyone has heard of crocodile cucumbers, which are pickled in vinegar. To fully appreciate the distinct aroma of crocodile cucumbers, you must be patient. These unique preserves need time to reach their full flavour potential.

Several months of maturing in a cool place allow for the perfect combination of all the ingredients and spices. For this reason, it is recommended that crocodile cucumbers be prepared in advance. By starting the process now, we ensure the ability to enjoy their excellent taste in the later months of the year.

Crocodile cucumbers are a specific type of pickled vegetable made from small cucumbers cut in half. Their uniqueness lies in the preservation method - a mixture of vinegar and oil enriched with spices such as chilli and garlic. Chilli is often also added to them.

This combination of ingredients gives crocodile cucumbers a unique flavour, combining sweet and spicy notes. The result is an intense, distinct taste that sets them apart from other pickled snacks. Crocodile cucumbers can also be scored to better absorb the brine aromas, making them even tastier.

To prepare crocodile cucumbers, you will need 2½ cups of sugar, 3 tablespoons of salt, 1½ cups of vinegar, eight tablespoons of vegetable oil, a large head of garlic, 1½ teaspoons of chilli, and 1 teaspoon of pepper. The most crucial element is, of course, the cucumbers. Prepare about 4½ pounds of field cucumbers. Small or medium ones work best.

Start the preparation process by soaking the cucumbers in cold water for an hour, then washing them thoroughly. Cut the cucumbers lengthwise into halves or quarters, sprinkle with salt, and leave for 6 hours to release the juice. After this time, carefully pour away the released water, add chilli, pepper, and garlic pressed through a press, and mix thoroughly.

Prepare the brine by boiling vinegar with sugar and oil, then pouring it over the cucumbers and leaving them to cool overnight. The next day, transfer the cucumbers with the brine to sterilised jars, seal them, and pasteurise for 15 minutes. Once completely cooled, store the crocodile cucumbers in a dark, cool place, such as a basement or pantry.