Cucumber Pickle made fresh from Summer Cucumbers

Cucumber Pickle made fresh from Summer Cucumbers

Made fresh from Summer Cucumbers, which are a plenty here in USA 🙂

With 5 large ones and the heat of the summer, I knew these cukes would go bad soon. After 5 minutes of wondering what to do with the whole batch, I thought of making a pickle/pani nu achar with the cucumbers. Guess what it was delicious. My hubby and son gobbled it up so fast, next thing I know Jim brings more cucumbers and asks for the same pickle to be made again.

Serve pickle as a condiment, use in Sandwiches.

Ingredients

  • 5 large cucumbers peeled and sliced
  • 1 cup White Vinegar
  • 1 cup Apple Cider Vinegar
  • 1 tsp Red Chili powder
  • 1 tsp salt
  • 1 tsp Turmeric powder
  • 1/2 tsp Asafoetida powder (Hing)
  • 1 tsp Fenugreek powder
  • 1 large airtight jar

Method

  1. Put the cucumber slices in the airtight jar. Make sure the jar is bone dry.
  2. Mix all the spices into the vinegar and pour over the cucumbers.
  3. Let pickle marinate for 5 days if you can. (Mine got gobbled up in the first week)

Get Cookbook: Pickles, Preserves and Chutneys by Rita Kapadia  

* Dill can be Substituted

A traditional and very easy Mango Pickle (Pani nu Achaar) is made with raw green mangoes and this recipe can be used with raw green mangoes.

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From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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