Quick Indian Pickles

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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 13Calories from Fat 12

% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 181mg8%
Total Carbohydrate 2.7g1%

Dietary Fiber 0.3g2%
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Quick Indian Pickles