Quick Cucumber Chilli Pickle Recipe

Cooking Directions

• STEP 1.Wash and thinly slice the cucumbers. Sprinkle salt over the slices and let them sit for 30 minutes to draw out the moisture.
• STEP 2.Meanwhile, chop the green chillies and set them aside.
• STEP 3.After 30 minutes, rinse the cucumber slices under cold water to remove excess salt. Pat them dry with a clean kitchen towel.
• STEP 4.In a mixing bowl, combine the cucumber slices, chopped green chillies, vinegar, sugar, mustard seeds, cumin seeds, and turmeric powder. Mix well to coat the cucumbers evenly with the spices.
• STEP 5.Transfer the mixture to a clean glass jar and close the lid tightly.
• STEP 6.Let the pickle sit at room temperature for at least 2 hours to allow the flavors to develop. You can also refrigerate it for a few days to enhance the taste.
• STEP 7.Serve the cucumber chilli pickle as a condiment with sandwiches, burgers, or as a side dish with Indian meals.
• STEP 8.Store any leftover pickle in the refrigerator for up to 2 weeks.

Cooking Tips

• For a milder pickle, remove the seeds from the green chillies before chopping them.
• Adjust the amount of sugar and vinegar according to your taste preference.
• Make sure to use a clean and dry glass jar for storing the pickle to prevent spoilage.

Storage and Serving

• Store the cucumber chilli pickle in a clean glass jar with a tight lid in the refrigerator.
• Serve the pickle as a condiment with sandwiches, burgers, or as a side dish with Indian meals.
• The pickle can be stored in the refrigerator for up to 2 weeks.