Home Ethnic Quick pickled cucumbers (Indian style)

Quick pickled cucumbers (Indian style)

Quick pickled cucumbers (Indian style)

These don’t take long. Assemble all ingredients first to save time.

Keeps well in a container for a week or so.

1 hour for the whole process.

3 punnets of pickling cucumbers (cukes), quartered lengthways
(or 2 Lebanese cucumbers cut in half, then into spears)

1 ts vegetable oil
½ ts brown (black) mustard seeds

¼ ts ground turmeric

Combine in a bowl½ ts black peppercorns
½ ts whole allspice
½ ts coriander seeds
1 ts cumin seeds
3 cardamom pod, smashed open
2 dried bird’s eye chillis, smashed
Combine in a jug½ cup water
1 cup vinegar (white or apple cider)
½ cup fresh lime juice
4 TB brown sugar
1½ TB kosher salt
4 cloves of garlic, smashed
1″ piece of fresh ginger, in chunky slices


1 – Warm oil in a small saucepan over medium heat. Add mustard seeds and cook until they start popping. (Covering the pan is a good idea)

2 – Add remaining spices except turmeric. Stir and cook until fragrant.

3 – Add turmeric, heat until sizzling.

4 – Add liquids, starting slowly. Bring to the boil and then simmer for 2 minutes.

5 – Place cucumbers in a bowl. Pour hot pickling brine over the cucumbers and add a weight to keep them submerged if needed. Let cool to room temperature before serving.