Pickled Pepinos with Apple Cider Vinegar
In Andalucía, cucumbers are simply pepinos—short, knobbly, and bursting with flavour. You won’t find supermarket varieties with fancy names here; at the market they’re just piled high, fresh from the huerta, ready to be sliced into salads or dunked into gazpacho. But every now and then, I like to give them a new life: crisp, tangy pickles that sit happily alongside tapas or brighten up a simple sandwich.
The trick is vinegar. I use bio apple cider vinegar with the mother—raw, unfiltered, and full of character. It brings a gentle fruitiness that balances the sharpness, while the “mother” adds a whisper of natural goodness. Paired with garlic, dill, and a few peppercorns, it transforms humble pepinos into something you’ll want to keep in the fridge for snacking.
Ingredients (makes 1 jar)
- 500g pepinos (washed, sliced or halved)
- 250ml apple cider vinegar (with mother)
- 250ml water
- 1 tbsp sea salt
- 1 tsp sugar (optional, for balance)
- 2 garlic cloves, lightly crushed
- A sprig of dill or 1 tsp dill seed
- A few peppercorns, bay leaf if you fancy
Method
- Pack the pepinos into a clean jar with garlic, dill, and spices.
- Heat vinegar, water, salt, and sugar until dissolved.
- Pour the hot liquid over the pepinos, seal the jar, and let it cool.
- Refrigerate. They’ll be tasty in 24 hours, but even better after 3–4 days.
The Flexible Chef’s Notes
- These are quick pickles—keep them chilled and eat within a few weeks.
- For a local twist, add a pinch of oregano or a sprig of hierba buena (mint).
- Mix pepinos with carrots or peppers for colour and crunch.
- Serve alongside grilled meats, tuck into bocadillos, or just nibble straight from the jar.
Editor’s Note
Added after a recent trip to Alicante province.
While visiting a local market in Gran Alacant, I came across a basket of tiny baby pepinos I couldn’t resist. Naturally, they ended up in my pickle jar the moment I got home. After a bit of experimenting, I discovered they pickle beautifully when left whole — provided you trim the tops or prick them so the brine can get in. I’ve added the method below for anyone who finds these little gems on their travels. Enjoy!
Using Baby Pepinos (Whole Pickling Method)
If you have baby pepinos, you can pickle them whole, and they work beautifully with the same brine used in the main recipe. Because they’re so small and have thin skins, the flavour develops quickly — but they do need a little preparation to ensure the brine penetrates properly.
How to Prepare Baby Pepinos
Trim the tops (recommended):
Simply slice off the stem end. This allows the brine to seep in more evenly and reduces pickling time to around 24–48 hours.
Or prick them with a fork or skewer:
If you want them completely intact, prick each pepino a few times. This slows the process slightly, with full flavour developing in 2–4 days.
Larger “baby” pepinos:
If some are a bit chunkier, halve or quarter them to maintain even pickling.
Brine Use
Use exactly the same brine as in the original recipe — baby pepinos don’t require any adjustment. Apple Cider Vinegar with Mother works particularly well, adding a gentle tang and a touch of natural cloudiness to the final jar.
Texture & Flavour Notes
Whole baby pepinos stay crisp, slightly sweet, and take on a lovely sour-savoury balance. They’re perfect for snacking, adding to salads, or serving alongside grilled meats and tapas-style dishes.
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Footnote: Wonky photos, proper food, genuine adventures — The Flexible Chef.
