I am going to share cucumber pickle recipe with you all today. No oil is used in this recipe. Very easy steps to be followed and you are done with the preparation.I just love this pickle with hot rice and spoonful of ghee. This pickle goes well with curd rice too.
You can also checkout my previous similar post/recipe with oil, ie instant zucchini pickle.
Please try it at home and let me know your comments.
Ingredients
two small size cucumber/gurken
2 tsp of mustard seeds
8-10 dry red chilies (you can increase the number if you want too spicy)
1/2 tsp of asafoetida powder
salt (approximately 5-6 tsps of rock salt)
How To Prepare?
- Remove the outer skin of cucumber and chop them into tiny cubes.
- In a bowl spread one handful of chopped cucumber. On top of it , sprinkle 1 tsp of salt covering all the cucumber. Now we have salt layer on top of cucumber layer .Continue to create cucumber layer followed by salt layer on top of it till you finish all of your chopped cucumbers.Cover the lid and let it rest for at least 5 hours.
- After 5 hours , Mix the contents well.
- Now you can see melted salty water along with cucumber in the bowl.If you feel its too watery, then you can take out all the excessive salty water using a spoon and collect it in another bowl.
- Now prepare the pickle powder. Grind mustard, red chilies and asafoetida powder into a fine smooth powder OR fine paste.You can add little salty water which you separated from cucumber in the previous step to make a fine paste.
- Now add ground paste/powder to cucumber and mix well . If required add the collected salty water little by little and mix well again.
- Transfer the pickle into a air tight container and refrigerate it . Consume within 7-8 days.
Thanks for taking your time out and going through my recipe . Kindly put in your comments and share it with your friends if you like the recipe .
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