Cucumber Pickles
Mixed vegetable pickles are a tangy and spicy condiment made by preserving a variety of fresh vegetables in a flavorful blend of spices, oil, and sometimes vinegar or lemon juice. Common vegetables include carrots, cauliflower, green beans, and radishes. These pickles add a crunchy texture and zesty kick to meals and are especially popular in South Asian cuisines, including Nepal, where they’re called “achar.
30min
Easy
Not spicy
Ingredients
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Preparation
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Chop the cucumbers.
Put them in a bowl and add the salt.
Let it rest for 10 minutes.
Remove all excess water.
Add the sesame powder, the red chili powder, the timur pepper (or Sichuan pepper), the turmeric powder and the lemon juice.
Heat the mustard oil over low heat and toast the fenugreek seeds and the mustard seeds until fragrant and a dark golden color.
Pour the hot oil over the cucumbers. Mix well.
Transfer the pickles to a glass jar. Seal the jar and place it in the refrigerator or in a dry place.
Ready! Enjoy the pickles with dal baht or other dishes.
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