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Instant crunchy cucumber pickle
By : Uma Devi Ramachandra
Category : Vegetables, Andhra recipes
Servings : 25
Time Taken : 30-45 mins
Rating :
  1. Cut cucumber into 1-inch to 1&1/2-inch cubes, along with skin.
  2. Mix salt, chilli powder, turmeric powder, coriander powder, mustrad powder and garlic in a clean bowl with a wooden spatula.
  3. Add cucumber pieces, mix thoroughly,
  4. Heat oil to smoking point, cool and add this to the above prepared pickle.
  5. Again mix well and bottle it.
  6. Keep aside for 2 hours.
  7. Can be used instantly, keeps well for 10 to 15 days.
  8. If you refrigerate, it will keep for 1 month and will remain crunchy till it is over.
  9. Best served with curd rice.
1 medium-sized/300/350gms - yellow curry variety cucumber
1&1/2 tbsp - salt (preferably crystal salt, powdered)
2 tbsp - red chilli powder
10 - cloves peeled garlic (lightly crushed)
3/4 tbsp - coriander powder, (dry fried & powdered)
1 tbsp - mustard powder
1 tsp - turmeric powder
150ml - gingelly oil/groundnut oil
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