Serves: 5
Total Calories: 113
1. In a bowl, toss the cucumbers with salt and allow to sweat about 1 hour.
2. Heat the oil in a large nonstick wok or saucepan over moderate heat and cook the red chili peppers about 30 seconds. Add the green chili peppers and stir 30 seconds. Add the mustard seeds they should splutter upon contact with the hot oil, so reduce the heat and cover the pan until the spluttering subsides.
3. Stir in the asafoetida and curry leaves, then add the onion and garlic, and cook, stirring, until barely softened, about 3 minutes. Add the cucumber with all the juices and cook, stirring about 1 minute.
4. Add the vinegar and boil over high heat about 1 minute. Remove from the heat. Let cool, transfer to a sterile glass jar, and refrigerate at least 2 days before serving. This pickle stays fresh about 6 months in the refrigerator. Serve chilled or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crunchy Cucumber Pickle recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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