Torshi Khiar

1. 1

   Scrub the cucumbers well and pack them in a 2-quart glass jar with the whole garlic cloves, celery leaves, sprigs of dill, or dill seed, peppercorns, and coriander seeds distributed at regular intervals.

2. 2

   Bring the water and vinegar to the boil with the salt and pour over the vegetables.

3. 3

   Close the jar tightly with a glass top if possible, and leave in a warm place to soften and mellow.

4. 4

   The pickle should be ready in 10 days.

5. 5

   It will not keep for longer than about 6 weeks unless stored in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.