Indian Spiced Pickles (Cucumber)

Pickles!!!  I’ve been blogging under the name Pickle Me Too for about 10 months now and have been waiting the WHOLE time to make pickles.  I do make pickles every year when I can grab them at the farmers market but this is my first time posting one of my recipes.  I’ve just been waiting for pickling cukes to come back into season here.  What a long wait!  When I saw a couple bags of the perfect size little pickles (I like small pickles), I actually let out a small squeal and may have done a happy dance.  I can assure you, there will be many pickle recipes popping up here while they are in season.

My love for pickles is what really got me started on my fermentation journey.  Pickles have been my #1 favorite food since I was a toddler.  Kosher dills please.  My love of pickles was so well known, a family friend gave my husband and me a large gallon jar of pickles as a wedding present!  Of course, the pickles I ate growing up were vinegar pickles and I had never heard of lactofermentation but this is where my love for all things pickled started. I inherited the pickle gene from my dad and have passed it on to many of my children.  Pickles run in the family.

We’ll start things off with one of my favorites.  Indian spices lend themselves quite well to all the vegetable pickles I’ve made so far so of course I had to try them with a cucumber pickle.

Indian Spiced Pickles

  • 2L worth of small pickling cucumbers
  • 1 tsp fenugreek seed
  • 1 tsp turmeric (it’s best if you can use the actual root and not the powder if you can find it)
  • 2 tsp cumin seed
  • 8 dried chilies (adjust amount to taste, fermentation does dull the heat)
  • 4 garlic cloves smashed
  • 2″ knob of ginger
  • Oak leaves, horseradish leaf, grape leaves, raspberry leaves or tea leaves (optional but good to keep pickles crisp during storage)
  • 3.5% salt brine (33 gms of sea salt per quart of water)

First cut the blossom and stem ends off of your cucumbers and place in a bowl of cold water for about an hour (you can skip this step if they are freshly picked).  Place leaves of your choice in the bottom of your Pickl-it  jar and add spices.  Add cucumbers, packing them in tightly.  Pour brine over everything and use a glass Dunk’R to weigh down any floaters.  Seal jar and don’t forget to put water in the airlock.  Let set at room temperature for about a week.  Watch for the bubble activity to die down.  Once the it’s done bubbling, open your jar and take out a pickle.  Cut it open.  If the color is uniform, no streaks or white core, the pickles are done.  If not, cover back up and let set another couple days.  Once pickles are done, move to cold storage where they will quickly disappear.

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14 comments to Indian Spiced Pickles (Cucumber)

  • […] Indian Spiced Pickles – from Melanie at Pickle Me, Too! […]

  • Ashley

    I am so excited to try this! Do you have an idea of how long they will last in the fridge after they are done fermenting? Also, what kind of container is that? Thank you!

    • Melanie

      If you store them in a Fido jar and use grape leaves or one of the others I suggested, they will last a good year or so. They never last that long in my house though, lol!

      The container the pickles are pictured in is a Pickl-It fermentation vessel. They use fido jars to make them.

      • Ashley

        Thanks for the help! One more question… If im using big pickling cucumbers should i quarter them for this recipe or just leave them whole and expect that they will take longer?

        • Melanie

          While I like whole pickles better myself, I’m impatient so I tend to quarter them. Either way is fine though. Whole pickles will take longer. Once the bubble activity dies down, you can take a pickle out, cut it in half and if the color is consistent throughout, it’s done. If it has streaks, you’ll want to let it go a bit longer.

  • Thanks for the taste! These pickles are delicious!

  • Tanya

    Hi – I recently discovered your website and have been scouring your posts when I get the chance. Love it, can’t wait to get pickling. Just curious if you don’t mind telling (you can email me if you prefer, what you paid for the pickling cucs. The reason I ask is because we built a greenhouse this year and I’m going to have lots to sell. I live close to you (northern neighbor!) and was wondering what they go for in ND! Thanks.

  • I think I am going to try using these spices in a cucumber relish…

  • […] finally rolling in and rolling in fast and furious. A few weeks ago I shared with you a recipe for Indian Spiced Pickles.  Now I’m going to share with you my go to recipe for a simple spicy kosher dill. […]

  • […] tracked down this recipe for Indian Spiced Pickles from Pickle Me Too, and ran with it!  Using a bunch of fresh organic […]

  • Eli Rosenblit

    HOW TO PICKLE CUCUMBERS – The Israeli way

    A glass or plastic jar (2-3 liters, a plastic bottle is also a possibility), a 200 cc glass, a teaspoon and a sharp knife.

    1. 2-3 kilos of small, hard cucumbers.
    2. 3-4 red hot peppers or red chili peppers.
    3. 3 seeds of English pepper.
    4. 1/2 a head of garlic or 4-6 garlic cloves.
    5. Celery root and leaves (1 big) – a must!
    6. 1/2 a package of dill leaves.
    7. Cooking salt.
    8. 3/4 glass of 5% citrus vinegar.
    9. 4 bay leaves.
    10. A spoon of mustard seeds.

    Soak in water for at least an hour before preparation. At the bottom of the jar, place a 1/3 of the hot peppers, the English pepper seeds, half of the garlic head (no need to peel it). Peel the celery root and slice it thickly (1cm each slice), then place 2 of the slices at the bottom of the jar and add the bay leaves.
    1. Arrange the cucumbers vertically in the jar (it saves space that way).
    2. At this stage add another 1/3 of the hot peppers and a few celery (3-4) celery leaves + the stem. Continue arranging the cucumbers.
    3. Put the other half of the garlic head in the jar, together with the last 1/3 of the hot peppers and the last celery slice, and continue to arrange the cucumbers.
    4. Now spread the mustard seeds and at the top of the jar, arrange the dill leaves in a circle.
    5. The secret to success is in the correct salt-water ration, which is: one full teaspoon of salt for each glass of water until the jar is full and the add the vinegar.
    6. The jar must be placed in a shaded place and the cucumbers will be ready in 3-4 days. It’s recommended to taste the cucumber water once in a while and, if possible, turn the jar upside-down.
    7. When the liquid is thick, take out the dill. The jar must be kept in the refrigerator when the cucumbers are ready.

    1. Cut the cabbage into 8 parts but keep them joined in the middle.
    2. Break the cauliflower into small flowers.
    3. Cut the carrots into halves and then into strips.
    4. The celery should be cut into small pieces (2-4 cm).

    *The cabbage and the cauliflower must be soaked twice in boiling water, for 3 minutes each time (to extract their bitterness) and the amount of vinegar should be twice that needed for the cucumbers. Also add a 1/4 teaspoon of turmeric for a yellow color.
    The rest is the same as the cucumbers.

    Bon appétit, Eli Rosenblit

  • Kellie

    Question about using a grape leaf, is it a fresh leaf off the vine or can it be an already canned leaf like the stuff at the grocery store? New to the process of using leaves …

  • Awesome issues here. I am very satisfied to peer your article.
    Thanks so much and I’m taking a look ahead to touch you.
    Will you kindly drop me a e-mail?

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