Photo: Annabelle Breakey; Styling: Karen Shinto
Yield
Makes 24 spears

Time: 20 minutes, plus 40 minutes to cool. These spicy, sour pickles are very low in calories.

How to Make It

Step 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.

Step 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.

Step 3

Make ahead: Chill, covered, up to 2 days (pickles will get more flavorful).

Step 4

Note: Nutritional analysis is per spear.

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