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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 20 minutes, plus 40 minutes to cool. These spicy, sour pickles are very low in calories. Ingredients:
1 teaspoon vegetable oil |
1/2 teaspoon brown mustard seeds |
1/2 teaspoon black peppercorns |
1/2 teaspoon coriander seeds |
1/2 teaspoon whole allspice |
1 teaspoon cumin seeds |
3 cardamom pods, split |
2 small dried hot red chiles, broken in half |
1/4 teaspoon ground turmeric |
1 cup distilled white vinegar |
1/2 cup fresh lime juice |
3 tablespoons packed light brown sugar |
1 1/2 tablespoons kosher salt |
4 garlic cloves, peeled and cut in half |
1 piece (1 in.) fresh ginger, peeled and thickly sliced |
6 persian cucumbers, each cut into 4 spears, or 2 english cucumbers, each cut into thirds crosswise and then into 4 spears |
Directions:
1. Warm oil in a small saucepan over medium heat. Add mustard seeds and cook until they pop, about 2 minutes. All at once, add remaining spices except for turmeric and cook, stirring, until spices are very fragrant, about 1 minute. Add turmeric and stir just until sizzling. Carefully add 1/2 cup water, the vinegar, lime juice, sugar, salt, garlic, and ginger. Bring to a boil over high heat, then reduce heat and simmer for 2 minutes.
2. Pack cucumber spears into a deep bowl. Pour pickling liquid over them, weight with a small plate to keep submerged, and let cool to room temperature, about 40 minutes. Lift pickles out of brine to serve.
3. Make ahead: Chill, covered, up to 2 days (pickles will get more flavorful).
4. Note: Nutritional analysis is per spear.
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