Cucumber Pickle
Photo: Carolina Ayala / Contributor
Cucumber dill pickles may be widely popular here in the United States but the overall popularity of pickles in India is hard to match. From mango to lemon and lime to pickled roselle leaves, these condiments make an appearance at almost all meals. A spicy mango pickle in the morning with a flatbread and scrambled eggs or a cilantro chutney to dip a samosa in during lunch or dinner is considered common fare.
Here is an instant cucumber pickle, inspired by the American dill pickle, that can be eaten as a salad or in between sandwiches or burgers. It is best eaten the day it is made, when the cucumbers have a nice crunch and have not leached out too much liquid or turned soggy. The use of mustard oil may be unusual however the sharp bite of the mustard does make for a very tangy pickle. Feel free to substitute mustard with olive oil or another cooking oil.