Sunday, March 19, 2017

Cucumber Pickle

Cucumbers in brine ~ 200g
Garlic, minced-1-2 tsp
Ginger, minced-1-2 tsp
Green chilly, sliced-3
Kashmiri red chilly powder-2 tsp
Turmeric powder-1/4 tsp
Mustard seeds-1/2 tsp
Fenugreek seeds, crushed- 1/4 tsp
Asafoetida- a small pinch
Gingelly oil/ any veg. oil-1 tbsp
Curry leaves-2 sprigs
Vinegar-1 tbsp

For making cucumber pickle in Kerala style, I used pickled cucumbers (in salt water/brine). Method of preparation is exactly same as my previous post on Olive Pickle.

Picture from
Drain cucumbers. You can save the salt water that cucumbers were soaked in.
Heat oil in a cooking pan and splutter mustards. Add curry leaves, green chillies, ginger, and garlic. Saute until they are slightly brown. Reduce heat, add chilly powder, turmeric powder and crushed fenugreek.Stir for a couple of minutes and add vinegar. Bring it to boil and add cucumbers. Adjust the consistency of the pickle by adding more water or the salt water that cucumbers were soaked in. Add salt if needed. Mix well, turn off the flame, cool and keep it in an air-tight jar.