About this recipe
Pepinadas are a type of frozen shoulder served with chamoy and tajin. Combined with the refreshing taste of cucumber these chamoy pickles are perfect for sunny days.
Ingredients
- Fresh cucumbers: The crunchy and refreshing base of our recipe.
- Fresh lemons: For a citric and acid touch.
- Cane sugar
- To serve, chamoy, chili powder (like Tajín) and salt: Add that characteristic spicy touch.
- Salt: Highlights the flavors and balances the mixture.
- Gummies or sour candies (optional): They add additional texture and flavor.
How to make pepinadas at home
Start by washing and, if you prefer, peeling your fresh cucumbers. Cut two into cubes and place in plastic cups.
Blend the remaining cucumbers with the lemon juice, sugar and water. Taste while still in the blender. Add a tablespoon of sugar if you want it sweeter or 2 tablespoons of lemon if you want your pickle more acidic.
Pour into the glasses with cucumber and put in the freezer for an hour, take out and carefully put the wooden stick. Place in the freezer for three more hours or until completely frozen.
When they are ready, remove from the freezer and wait about three minutes for the gherkin to release from the glass, add two tablespoons of chamoy and carefully put the gherkin back in. Finish with Tajín powder and more chamoy.
Variants of Pepinadas
- Consider adding other tropical fruits such as mango, watermelon or jicama.
- Finish with tamarind candies
- Add Japanese peanuts for a crunchy contrast.
- If you like it very spicy, finish with ground chili.
Pepinadas
Equipment
- 9 oz. plastic cups
- wooden sticks
- blender
Ingredients
- 6 small cucumbers or 3 large cucumbers peeled
- 3 lemons juice
- ¼ cup sugar
- 2 cups water
- To serve
- Chamoy
- Tajín
- Lemon and salt
Instructions
- Start by washing and, if you prefer, peeling your fresh cucumbers.
- Cut two small or one large cucumber into cubes and place in the plastic cups.
- Blend the remaining cucumbers with the lemon juice, sugar and water.
- Taste while still in the blender.
- Add a tablespoon of sugar if you want it sweeter or 2 tablespoons of lemon if you want your pickle more acidic.
- Pour into the glasses with cucumber and put in the freezer for an hour, take out and carefully put the wooden stick.
- Place in the freezer for three more hours or until completely frozen.
- When they are ready, remove from the freezer and wait about three minutes for the gherkin to release from the glass, add two tablespoons of chamoy and carefully put the gherkin back in.
- Finish with Tajín powder and more chamoy.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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