Cucumber Pickles
Cucumber Pickles made from mature, thick-skinned cucumbers. Typically prepared during summer and fermented in the sun with mustard oil, turmeric, and chili, this tangy, crunchy pickle is a popular staple during festivals like Dashain and Tihar.
It is served as a side dish (achar) with Dal-Bhat (rice and lentils), Chiura (beaten rice), and meat dishes.
< 30min
Normal
Mildly Spicy
Ingredients
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Directions
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 powder (or Sichuan pepper), the turmeric powder and the lemon juice.
Heat the mustard oil over low heat and roast 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 as an accompaniment to many dishes: rice dishes, pasta dishes, meat/fish dishes, vegetable dishes, buckwheat porridge (dhindo), maize porridge (makai ko dhindo).
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