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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Quick Indian Pickles

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

Sunset NOVEMBER 2009

  • Yield: Makes 24 spears

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. 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.

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

Note: Nutritional analysis is per spear.

Nutritional Information

Amount per serving
  • Calories: 13
  • Calories from fat: 12%
  • Protein: 0.3g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 2.7g
  • Fiber: 0.3g
  • Sodium: 181mg
  • Cholesterol: 0.0mg
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Quick Indian Pickles Recipe

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