Quick Cucumber Chilli Pickle Recipe

This quick cucumber chilli pickle is a tangy and spicy condiment that adds a burst of flavor to any meal. Made with fresh cucumbers, green chillies, and a blend of aromatic spices, this pickle is ready to eat in just a few hours. The cucumbers are thinly sliced and mixed with salt to draw out the moisture, then combined with chillies, vinegar, sugar, and spices. The result is a crunchy and zesty pickle that pairs well with sandwiches, burgers, or as a side dish with Indian meals.

4.1
22 Rating -
Rate
Vegdiet
30minstotal
30minsPrep
30m.total
30m.Prep
Quick Cucumber Chilli Pickle
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ingredients serve

Ingredients for Quick Cucumber Chilli Pickle Recipe

  • 0.33 Cucumbers, Thinly Sliced
  • 0.17 teaspoon Salt
  • 0.33 Green Chillies, Chopped
  • 1/25 cup Vinegar
  • 0.33 tablespoon Sugar
  • 0.17 teaspoon Mustard Seeds
  • 0.08 teaspoon Cumin Seeds
  • 1/25 teaspoon Turmeric Powder

Directions: Quick Cucumber Chilli Pickle Recipe

Cooking Directions

  • STEP 1.Wash and thinly slice the cucumbers. Sprinkle salt over the slices and let them sit for 30 minutes to draw out the moisture.
  • STEP 2.Meanwhile, chop the green chillies and set them aside.
  • STEP 3.After 30 minutes, rinse the cucumber slices under cold water to remove excess salt. Pat them dry with a clean kitchen towel.
  • STEP 4.In a mixing bowl, combine the cucumber slices, chopped green chillies, vinegar, sugar, mustard seeds, cumin seeds, and turmeric powder. Mix well to coat the cucumbers evenly with the spices.
  • STEP 5.Transfer the mixture to a clean glass jar and close the lid tightly.
  • STEP 6.Let the pickle sit at room temperature for at least 2 hours to allow the flavors to develop. You can also refrigerate it for a few days to enhance the taste.
  • STEP 7.Serve the cucumber chilli pickle as a condiment with sandwiches, burgers, or as a side dish with Indian meals.
  • STEP 8.Store any leftover pickle in the refrigerator for up to 2 weeks.

Cooking Tips

  • For a milder pickle, remove the seeds from the green chillies before chopping them.
  • Adjust the amount of sugar and vinegar according to your taste preference.
  • Make sure to use a clean and dry glass jar for storing the pickle to prevent spoilage.

Storage and Serving

  • Store the cucumber chilli pickle in a clean glass jar with a tight lid in the refrigerator.
  • Serve the pickle as a condiment with sandwiches, burgers, or as a side dish with Indian meals.
  • The pickle can be stored in the refrigerator for up to 2 weeks.
Nutrition
value
40
calories per serving
< 1 g Fat< 1 g Protein8 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    8g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    8g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    2mg
  • Iron
    < 1mg
  • Vitamin A
    0mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    < 1mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    0mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    7mg
  • Manganese
    < 1mg
  • Phosphorus
    16mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp