Quick Indian Pickles

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

Preparation

1. 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. 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.