Sun Dried Tender Cucumber Pickle

Recipe by
Total Time:
10 days
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Baingan Chutney , Best Punjabi Keri ka Achaar, Easy Plain Punjabi Keri ka Achaar

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Ingredients

How to Make Sun Dried Tender Cucumber Pickle

  • Clean the cucumber, pat dry and cut into halves.
  • Remove the seeds in the middle.
  • Chop the cleaned cucumber finely.
  • Transfer it to an airtight glass bottles.
  • To that add salt and shake well.
  • Cover the lid of the airtight bottle and let the salt get absorbed well.
  • Then, the next day, drain using a dry filter and let the brined pieces of cucumber dry under the sun.
  • Do not throw away the drained salt water.
  • When it is evening or when the sunlight becomes weak, just take them back and put them back in the same salt water from which you had drained the pieces.
  • Again, the next day, filter them back and transfer those pieces onto a plate and dry under the sun.
  • Again transfer into the same water and continue this process for around 6-7 days.
  • On the last day, almost no water content will be left in the bottle or in the tender cucumber.
  • Now you need to put them back in salt water.
  • For that boil 1/2 cup water and to that add again 2 tsp salt.
  • Then allow it to cool and add this cooled salt water to the sun dried cucumber pieces and let them sit overnight in that salt water.
  • Next filter out the salt water and keep pieces.
  • Using the salt water collected, grind smoothly dry red chillies, turmeric powder and mustard seeds into a fine paste.
  • Transfer this paste into another bowl and add the cucumber pieces you have drained and kept aside.
  • Mix well. Allow them to absorb the flavour for another day or two.
  • Your sun-dried, crunchy, tender cucumber oil-less pickles without preservative is ready.
  • Enjoy them with hot rice and ghee, or with a bowl of curd rice.