How to Master Peanut Butter Pickle Technique

Cucumber Preparation Technique

Salt-drawing method for optimal moisture reduction. This critical approach ensures crisp, crunchy pickles by removing excess water content before brining while beginning the flavor development process.

Peanut Brine Emulsification Method

Temperature-controlled mixing for stable peanut-vinegar suspension. This nuanced technique prevents separation while ensuring the nutty elements properly infuse into the pickling liquid without breaking.

Aromatic Layering Strategy

Strategic distribution of flavor elements for balanced infusion. This technical approach ensures each pickle receives consistent flavor from multiple aromatic sources without any single element dominating.

Optimal Pickling Time Management

Controlled brining duration for flavor development without texture loss. This precise technique achieves the perfect balance between flavor infusion and maintaining the cucumber's structural integrity.

Baking Tips

Select cucumbers that are firm and unblemished for the crispest pickle texture

The salting step is crucial - don't skip it if you want crunchy pickles that don't turn soggy

Natural peanut butter works best as it combines more smoothly with the vinegar solution

Warm the vinegar solution just enough to help emulsify the peanut butter - boiling can create off flavors

Taste the brine before pouring over cucumbers and adjust sweetness, saltiness, or heat as needed

For a more complex flavor, allow pickles to mature in the refrigerator for at least 48 hours

If the peanut butter separates in the brine during storage, simply shake the jar before serving

These pickles make an excellent accompaniment to charcuterie boards with robust meats and strong cheeses

Try chopping the finished pickles and mixing with a bit of mayo for a unique sandwich spread

The pickling liquid can be reused once for a second batch of cucumbers with slightly milder flavor

For gift-giving, process jars in a water bath for 10 minutes (but note texture will be softer)

Create a pickle flight by making both this recipe and traditional dill pickles for a flavor comparison

Peanut Butter Pickles

Name: Peanut Butter Pickles
Prep time: 20 min
Cook time: 10 min
Total time: PT3H30M (includes chilling time)
Yield: 2 pints (approximately 24 pickle spears)
Cuisine: Asian-American Fusion
Ingredients: For the Pickle Base:; 6 Persian cucumbers or 2 English cucumbers (about 1.5 pounds); 1 tablespoon kosher salt; 2 tablespoons granulated sugar; For the Peanut Brine:; 1 cup rice vinegar; 1/2 cup water; 1/3 cup natural creamy peanut butter (no sugar added); 3 tablespoons honey or maple syrup; 2 tablespoons low-sodium soy sauce or tamari; 1 tablespoon toasted sesame oil; 1 teaspoon red pepper flakes (adjust to taste); For the Aromatics:; 4 cloves garlic, thinly sliced; 1 inch fresh ginger, peeled and cut into matchsticks; 2 stalks lemongrass, tender inner part only, bruised and cut into 2-inch pieces; 4 star anise pods; 1 teaspoon Sichuan peppercorns (optional); For the Garnish/Finish:; 2 tablespoons chopped roasted peanuts; 1 tablespoon toasted sesame seeds; 2 tablespoons thinly sliced green onions; Fresh cilantro leaves (optional); Alternative Options:; Add 1/4 cup rice wine for more complex flavor; Substitute almond butter for peanut butter for different nutty profile; Use half sweet pickles and half dill pickles for an interesting contrast; For spicier version, add 1 thinly sliced Thai chili to each jar

These Peanut Butter Pickles transform ordinary cucumbers into a surprising culinary delight that balances creamy nuttiness with tangy brine. With medium difficulty preparation involving quick-pickling techniques and layered flavor development, these unique pickles deliver complex taste with satisfying texture. The peanut butter's rich umami enhances rather than conflicts with the pickle's traditional tang, creating a versatile snack or accompaniment that works for charcuterie boards, sandwich additions, or creative appetizers that's both unexpected and intriguing.

Prep Time

20 Minutes

Cook Time

10 Minutes

Total Time

3H30 Minutes (includes chilling time)

Chef

JUE

Ingredients

Custard Cream

For the Pickle Base:

6 Persian cucumbers or 2 English cucumbers (about 1.5 pounds)

1 tablespoon kosher salt

2 tablespoons granulated sugar

For the Peanut Brine:

1 cup rice vinegar

1/2 cup water

1/3 cup natural creamy peanut butter (no sugar added)

3 tablespoons honey or maple syrup

2 tablespoons low-sodium soy sauce or tamari

1 tablespoon toasted sesame oil

1 teaspoon red pepper flakes (adjust to taste)

For the Aromatics:

4 cloves garlic, thinly sliced

1 inch fresh ginger, peeled and cut into matchsticks

2 stalks lemongrass, tender inner part only, bruised and cut into 2-inch pieces

4 star anise pods

1 teaspoon Sichuan peppercorns (optional)

For the Garnish/Finish:

2 tablespoons chopped roasted peanuts

1 tablespoon toasted sesame seeds

2 tablespoons thinly sliced green onions

Fresh cilantro leaves (optional)

Alternative Options:

Add 1/4 cup rice wine for more complex flavor

Substitute almond butter for peanut butter for different nutty profile

Use half sweet pickles and half dill pickles for an interesting contrast

For spicier version, add 1 thinly sliced Thai chili to each jar

Instructions

Begin by preparing the cucumbers. If using Persian cucumbers, trim the ends and cut each cucumber lengthwise into quarters to create spears. If using English cucumbers, halve lengthwise, scoop out seeds with a spoon, then cut into spears approximately 4 inches long and 1/2 inch thick.

Place cucumber spears in a colander set over a bowl. Sprinkle with kosher salt and sugar, toss gently to coat. Let stand for 30 minutes, tossing occasionally. This process draws out excess moisture and helps the cucumbers maintain their crunch after pickling.

Meanwhile, prepare the peanut brine. In a medium saucepan, combine rice vinegar and water. Warm over medium-low heat until just hot but not boiling.

In a heatproof bowl, combine peanut butter, honey or maple syrup, soy sauce, and sesame oil. Whisk until smooth. Gradually add the hot vinegar mixture, whisking constantly to prevent the peanut butter from seizing. Continue whisking until emulsified and smooth.

Return the peanut-vinegar mixture to the saucepan. Add red pepper flakes and bring to a gentle simmer over medium-low heat, stirring frequently to prevent scorching. Simmer for 3-5 minutes until slightly thickened. Remove from heat and let cool for 10 minutes.

Rinse cucumber spears under cold water to remove excess salt and sugar. Pat thoroughly dry with paper towels or a clean kitchen towel - this step is crucial for crisp pickles.

Divide the garlic slices, ginger matchsticks, lemongrass pieces, star anise pods, and Sichuan peppercorns (if using) between two clean pint-sized mason jars or similar containers with tight-fitting lids.

Pack cucumber spears vertically into the jars, leaving 1/2 inch headspace at the top. Pack them tightly but not so tightly that they might break when removing them later.

Strain the peanut brine through a fine-mesh sieve into a spouted measuring cup to remove any solids or undissolved spices. This ensures a smoother brine that will penetrate the cucumbers evenly.

Pour the strained peanut brine over the cucumber spears, ensuring they are completely covered. Tap the jars gently on the counter to release any air bubbles. Seal with lids and let cool to room temperature.

Refrigerate pickles for at least 3 hours, preferably overnight, to allow flavors to develop and meld. These quick pickles will keep refrigerated for up to 2 weeks, with flavor intensifying over the first few days.

Before serving, drain pickles briefly on paper towels to remove excess brine. Arrange on a serving plate and garnish with chopped peanuts, sesame seeds, sliced green onions, and cilantro leaves if desired. Alternatively, serve straight from the jar as a snack or sandwich accompaniment.

Peanut Butter Pickles

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Peanut Butter Pickle Technique

Peanut Butter Pickles

Ingredients

Instructions