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Sweeter Bite: Add an extra teaspoon of sugar for a sweeter contrast to the spice.
Asian-Inspired: Swap out white vinegar for rice vinegar and add a dash of sesame oil.
Extra Crunch: Toss in thinly sliced red onions or carrots for variety in texture and flavor.
Fermented Twist: Let the cucumbers sit unrefrigerated for 1–2 days before chilling to allow natural fermentation to begin.
FAQ:
Q: Can I use dried dill instead of fresh?
A: Yes, but fresh dill offers a more vibrant flavor. If using dried, reduce the amount to 1 tablespoon.
Q: Are these the same as pickles?
A: Not exactly—these are more of a quick-pickled cucumber salad. They’re not fermented, so they’re crisper and tangier with a short shelf life.
Q: Can I reduce the spiciness?
A: Absolutely! Cut back on red pepper flakes or skip the jalapeño for a milder version.
Q: How long before I can eat them?
A: They’re tasty after 2 hours, but for best flavor, let them marinate overnight in the fridge.
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