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Quick Indian Pickles

Makes 24 spears

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

Quick Indian Pickles

Photo: Annabelle Breakey; Styling: Karen Shinto
 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.