Quick Indian Pickles Recipe

Name: Quick Indian Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 1/2 teaspoon brown mustard seeds; 1/2 teaspoon black peppercorns; 1/2 teaspoon coriander seeds; 1/2 teaspoon whole allspice; 1 teaspoon cumin seeds; 3 cardamom pods, split; 2 small dried hot red chiles, broken in half; 1/4 teaspoon ground turmeric; 1 cup distilled white vinegar; 1/2 cup fresh lime juice; 3 tablespoons packed light brown sugar; 1 1/2 tablespoons kosher salt; 4 garlic cloves, peeled and cut in half; 1 piece (1 in.) fresh ginger, peeled and thickly sliced; 6 Persian cucumbers, each cut into 4 spears, or 2 English cucumbers, each cut into thirds crosswise and then into 4 spears

Servings: persons

1 teaspoon vegetable oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon whole allspice
1 teaspoon cumin seeds
3 cardamom pods, split
2 small dried hot red chiles, broken in half
1/4 teaspoon ground turmeric
1 cup distilled white vinegar
1/2 cup fresh lime juice
3 tablespoons packed light brown sugar
1 1/2 tablespoons kosher salt
4 garlic cloves, peeled and cut in half
1 piece (1 in.) fresh ginger, peeled and thickly sliced
6 Persian cucumbers, each cut into 4 spears, or 2 English cucumbers, each cut into thirds crosswise and then into 4 spears

1
Warm oil in a small saucepan over medium heat. Add mustard seeds and cook until they pop, about 2 minutes. All at once, add remaining spices except for turmeric and cook, stirring, until spices are very fragrant, about 1 minute. Add turmeric and stir just until sizzling. Carefully add 1/2 cup water, the vinegar, lime juice, sugar, salt, garlic, and ginger. Bring to a boil over high heat, then reduce heat and simmer for 2 minutes.
2
Pack cucumber spears into a deep bowl. Pour pickling liquid over them, weight with a small plate to keep submerged, and let cool to room temperature, about 40 minutes. Lift pickles out of brine to serve.
3
Make ahead: Chill, covered, up to 2 days (pickles will get more flavorful).
4
Note: Nutritional analysis is per spear.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 1/2 teaspoon brown mustard seeds, 1/2 teaspoon black peppercorns, 1/2 teaspoon coriander seeds, and more.

Yes, Quick Indian Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Indian Pickles

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