Cucumber Pickle | Old Fashioned Cucumber Pickle | How to Make Cucumber Pickle | Cucumber Pickle Recipe | Homemade Cucumber Pickle | Cucumber Pickle Recipe at Home |

 

Cucumber Pickle | Old Fashioned Cucumber Pickle | How to Make Cucumber Pickle | Cucumber Pickle Recipe | Homemade Cucumber Pickle | Cucumber Pickle Recipe at Home | Cucumber Pickle (Kheere ka Achar) Recipe: Here is an easy and delicious recipe for cucumber pickle (Kheere ka Achar), which is very popular in North India, especially during the summer months. This pickle is crisp, tangy, and mildly spicy making it the perfect side dish to accompany any meal.

Ingredients:

Cucumber (Kakdi/Kheera): 500 grams

Salt: 2 tablespoons (or to taste)

Mustard Seeds (Rai): 1 tablespoon

Fennel Seeds (Saunf): 1 tablespoon

Fenugreek Seeds (Methi Dana): 1 teaspoon

Nigella Seeds (Kalonji): 1 teaspoon

Turmeric Powder: 1 teaspoon

Red Chili Powder: 1–2 teaspoons

Mustard Oil: 1/3 cup

Vinegar or Lemon Juice: 2 tablespoons (Optional; for tanginess and preservation)

Asafoetida (Hing): A pinch (Optional)

Homemade Pickled Cucumber Recipe

Instructions:

Prepare the Cucumbers:

Wash and dry the cucumbers thoroughly. You may peel them if you prefer.

Cut them into thin, long strips or small bite-sized pieces.

Sprinkle salt over the pieces, mix well, and set them aside for 1–2 hours to allow the cucumbers to release their water.

Drain off the excess water and pat the cucumber pieces dry using a clean cloth.

Roast and Grind the Spices:

Lightly dry-roast the mustard seeds, fennel seeds, and fenugreek seeds for 1–2 minutes.

Allow them to cool down, and then grind them coarsely.

Assemble the Pickle:

In a large bowl, combine the cucumber pieces, the ground spices, nigella seeds, turmeric powder, red chili powder, and asafoetida (hing).

Mix all the ingredients together thoroughly.

Add the Oil and Vinegar:

Heat the mustard oil until it begins to smoke. Then, allow it to cool down slightly.

Pour this oil over the cucumber mixture. If you are using vinegar or lemon juice, add that in as well.

Mix everything thoroughly to ensure that every piece of cucumber is coated with the spices and oil.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar.

Let it sit at room temperature for 1–2 days, shaking the jar once daily.

This pickle is ready to eat within 2–3 days and remains crisp for about a week.

Serving and Storage Tips

Always use a clean, dry spoon when serving the pickle.

Refrigerate the pickle to keep it fresh for a longer period.

It tastes best when served with parathas, rotis, or rice. This pickle is very easy to prepare and is perfect for summer meals. If you would like an oil-free version, the recipe in Hindi, or any other variations, please let me know!