Ingredients with Measurements:
- 3 medium cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon red chili powder
- 1/4 cup white vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- A large mixing bowl
- A small saucepan
- A glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced cucumbers and red onion. Add the salt and turmeric powder and mix well. Let sit for 30 minutes.
2. In a small saucepan, heat the cumin seeds, mustard seeds, fennel seeds, and coriander seeds over medium heat until fragrant, about 1-2 minutes.
3. Add the red chili powder, white vinegar, water, sugar, and minced garlic to the saucepan. Bring to a boil, stirring occasionally, until the sugar dissolves.
4. Remove the saucepan from heat and let cool for 5 minutes.
5. Pour the pickling liquid over the cucumbers and red onion in the mixing bowl. Add the chopped cilantro and mix well.
6. Transfer the pickled cucumbers and red onion to a glass jar with a tight-fitting lid. Refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 10 minutes
- Pickling time: 2 hours
Temperature:
- Refrigerate at all times
Serving size:
- 4 servings
Nutritional information:
- Calories: 45
- Fat: 0g
- Carbohydrates: 11g
- Protein: 1g
- Fiber: 2g
- Sodium: 590mg
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Red pepper flakes can be used instead of red chili powder.
- Fresh dill can be used instead of cilantro.
Variations:
- Add sliced carrots or bell peppers for extra crunch.
- Use rice vinegar instead of white vinegar for a milder flavor.
- Add a teaspoon of honey for a sweeter taste.
Tips and tricks:
- Use a mandoline slicer to get even slices of cucumbers and red onion.
- Make sure the glass jar is clean and dry before adding the pickled cucumbers.
- The longer the cucumbers sit in the pickling liquid, the more flavorful they will become.
Storage instructions:
- Store the pickled cucumbers in the refrigerator for up to 2 weeks.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the pickled cucumbers in a small bowl or on a plate as a side dish.
Garnishes:
- Sprinkle some extra cilantro on top for a pop of color.
Pairings:
- Serve with grilled meats or fish for a refreshing side dish.
Suggested side dishes:
- Serve with rice or naan bread for a complete meal.
Troubleshooting advice:
- If the pickling liquid is too sour, add a little more sugar to balance the flavors.
Food safety advice:
- Make sure to use clean utensils and a clean glass jar to prevent contamination.
Food history:
- Pickling is a popular method of preserving food in India, dating back to ancient times.
Flavor profiles:
- The pickled cucumbers have a tangy, slightly sweet, and spicy flavor.
Serving suggestions:
- Serve the pickled cucumbers as a side dish or as a topping for sandwiches or burgers.
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Region: Indian