Mexican food can pickle anything from carrots to mangoes but nothing compares to homemade pickles that you can prepare in a couple of minutes and watch them eaten in a couple of seconds. Make this for a quick snack or fiesta favorite.
Instructions
1. Cut all the skin off your cucumbers, slicing close to the edge, so as not to waste the flesh. Then slice your pickles about the width of a pencil so 't too fine to absorb the juices well. Use a large bowl and place your pickles in it, spaced out so they aren't overlapping each other too much.
2. Pour the fruit vinegar or squeezed lemon juice over the pickles until they are all just under the surface. Fruit vinegars are very popular in Mexico and you can easily find them in the international aisle of the grocery store. Sprinkle 1 tsp. of salt into the bowl and swish around so that everything is evenly coated.
3. Marinade the pickles in your refrigerator for at least 2 hours. Prepare the pickles the night before and leave them overnight for a bolder flavor. This is also more convenient if you having a party, because they can be prepared in advance, leaving you more free time. Drain and serve.
4. Spice up the recipe by using jalapenos instead of cucumbers or adding a sprinkle of paprika or Mexican spices with the salt. This method is very versatile so you can tailor it to your own preferences, making it as mild or spicy as you like. Experiment with different combinations until you find your own "homemade" signature variety.
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