Spicy Cucumber Pickles (Acar Timun)

1. 1

   Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.

2. 2

   Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.

3. 3

   Cut the carrot into pieces the same size as the cucumber.

4. 4

   Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).

5. 5

   Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.