30+ Delicious January Pickle Recipes to Spice Up Your Winter Meals

When winter rolls around, there’s no better way to add flavor and spice to your meals than with a variety of pickles.

January, with its cold weather and cozy meals, is the perfect time to explore a world of tangy, spicy, and savory pickles that will brighten up your dining table.

From crunchy vegetable pickles to fruity and aromatic blends, these January pickles are perfect for enhancing your comfort foods or serving as zesty side dishes.

Whether you prefer the heat of mustard and garlic or the refreshing touch of mint and citrus, there’s a pickle recipe here for everyone.

So, get ready to explore over 30 delicious January pickle recipes that will bring bold flavors and freshness to your winter meals.

30+ Delicious January Pickle Recipes to Spice Up Your Winter Meals

These 30+ January pickle recipes offer an exciting variety of flavors that can transform any meal into something extraordinary.

From spicy and tangy to sweet and sour, there’s a pickle to complement every taste and preference.

Not only do they add depth and contrast to your meals, but they also help you preserve the best of seasonal produce, making them a perfect addition to your winter kitchen repertoire.

Try them out, experiment with different flavors, and let these pickles become your go-to accompaniment for rice, flatbreads, grilled meats, and more.

With a little patience and creativity, you can enjoy the delicious, time-honored tradition of pickling throughout the month of January and beyond!

Spicy Carrot and Ginger Pickle

This spicy carrot and ginger pickle offers a tangy and zesty burst of flavors, perfect for elevating your winter meals. The combination of fresh carrots and the warmth of ginger, balanced with the right amount of spice, makes this pickle a refreshing addition to your January meals. It’s quick to prepare and can be enjoyed immediately, although it develops more flavor as it sits.

Ingredients:

• 3 large carrots, peeled and julienned
• 2 tablespoons ginger, finely chopped
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 tablespoon coriander powder
• 1 tablespoon sugar
• 2 tablespoons salt
• 1/4 cup vinegar
• 1/4 cup mustard oil

Instructions:

1. In a large bowl, mix the julienned carrots and chopped ginger.
2. In a dry pan, toast mustard seeds, cumin seeds, and coriander powder for a minute until fragrant.
3. In the same pan, add mustard oil and heat it on medium flame. Once the oil is hot, add the toasted spices and sauté for 30 seconds.
4. Add red chili powder, turmeric powder, sugar, and salt to the pan, stirring to combine.
5. Pour in vinegar and cook the mixture for 2-3 minutes, allowing it to thicken slightly.
6. Pour the prepared pickle mixture over the carrots and ginger. Mix thoroughly to ensure that the carrots are well-coated with the spiced oil.
7. Let the pickle sit for at least 2 hours before serving for better flavor. Store in an airtight jar for up to a week.

The spicy carrot and ginger pickle is a vibrant and flavorful accompaniment to any winter meal. The mustard oil and vinegar provide a delightful tang, while the combination of spices enhances the natural sweetness of the carrots. This pickle becomes even more flavorful as it rests, making it a great option for batch preparation and long-term enjoyment.

Garlic and Green Chili Pickle

Garlic and green chili pickle is a bold and pungent condiment that adds a fiery kick to any dish. This pickle is perfect for those who love a little heat in their meals. The simplicity of garlic combined with the sharpness of green chilies makes this a must-try pickle for the January months.

Ingredients:

• 10-12 cloves garlic, peeled and minced
• 4-5 green chilies, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon asafoetida (hing)
• 1/4 cup mustard oil
• 1 tablespoon salt
• 1 tablespoon lemon juice

Instructions:

1. Heat mustard oil in a pan on medium flame. Once hot, add mustard seeds and fenugreek seeds. Let them crackle for a few seconds.
2. Add the minced garlic and sauté for 2 minutes until it turns golden brown.
3. Stir in the chopped green chilies and cook for another 2 minutes.
4. Add turmeric powder, red chili powder, asafoetida, and salt. Stir well to combine all the spices.
5. Reduce the flame and add the lemon juice to the mixture, stirring until all ingredients are well combined.
6. Allow the mixture to cool before transferring it into an airtight jar. Let the pickle sit for at least 24 hours before serving.

This garlic and green chili pickle is potent, with the garlic providing a savory base and the green chilies delivering a fiery punch. The mustard oil adds depth, while the spices create a balance that keeps you coming back for more. The pickle can be stored for several weeks, and its flavors intensify as it ages.

Sweet and Sour Mango Pickle

A sweet and sour mango pickle is a perfect balance of tangy, spicy, and sweet flavors. This recipe makes use of raw mangoes, which bring out a sharp acidity that’s tempered by sugar and spices. It’s an ideal pickle to enjoy alongside rice, roti, or grilled meats.

Ingredients:

• 2 raw mangoes, peeled and diced
• 1/4 cup sugar
• 2 tablespoons salt
• 1 teaspoon red chili powder
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon fennel seeds
• 1/4 cup vinegar
• 2 tablespoons vegetable oil

Instructions:

1. In a large bowl, mix the diced mangoes with salt and sugar. Let them sit for 30 minutes to release some of their moisture.
2. Heat vegetable oil in a pan over medium heat. Add mustard seeds and fennel seeds, letting them splutter.
3. Add the turmeric powder and red chili powder, and sauté for 1-2 minutes until the spices release their aroma.
4. Add the mango mixture to the pan and stir well. Cook for 5-7 minutes, allowing the mangoes to soften and absorb the spices.
5. Pour in vinegar and cook for an additional 2 minutes, ensuring the mixture is well-combined and thickened.
6. Let the pickle cool before transferring it to a jar. Allow it to sit for at least 48 hours for the flavors to meld.

This sweet and sour mango pickle offers a delightful contrast of flavors, with the raw mango providing an initial tartness that blends perfectly with the sweetness of sugar and the tanginess of vinegar. The mustard seeds and fennel seeds bring warmth and an aromatic quality that enhances the overall experience. This pickle makes for a great accompaniment to any meal, adding layers of flavor to simple dishes.

Tangy Lemon and Mustard Pickle

This tangy lemon and mustard pickle combines the sharpness of lemons with the earthy flavor of mustard seeds, creating a vibrant and flavorful condiment. Perfect for winter, this pickle is rich in zest and spice, making it an excellent pairing with rice or flatbreads.

Ingredients:

• 6 lemons, quartered
• 2 tablespoons mustard seeds
• 1 tablespoon cumin seeds
• 1 tablespoon turmeric powder
• 1 tablespoon red chili powder
• 1 teaspoon fenugreek powder
• 1/2 teaspoon asafoetida (hing)
• 1/4 cup mustard oil
• 2 tablespoons salt
• 1 tablespoon sugar
• 2 tablespoons vinegar

Instructions:

1. Wash and cut the lemons into quarters, removing any seeds. Place the lemon pieces in a large mixing bowl.
2. Sprinkle salt and sugar over the lemon pieces, tossing them well to coat. Let the lemons rest for 4-5 hours to release their juice.
3. In a pan, heat mustard oil and add mustard seeds, cumin seeds, and fenugreek powder. Let the seeds crackle for a few seconds.
4. Stir in the turmeric powder, red chili powder, and asafoetida, cooking for another minute.
5. Pour the prepared spice mixture over the lemons, then add vinegar and stir well to coat everything evenly.
6. Store the pickle in an airtight jar and let it sit for at least 3-4 days before using. The pickle will mature over time and develop deeper flavors.

This tangy lemon and mustard pickle is perfect for adding a sharp kick to your meals. The mustard seeds and cumin enhance the citrusy tartness of the lemons, while the mustard oil provides richness and depth. This pickle’s flavors continue to evolve as it sits, making it an ideal addition to your winter pantry.

Spicy Green Mango and Chili Pickle

The spicy green mango and chili pickle is an irresistible combination of tart mango and fiery green chilies, making it a popular choice in many households during the colder months. This pickle pairs perfectly with any Indian flatbread or as a side to rice dishes, adding a burst of heat and flavor.

Ingredients:

• 3 raw green mangoes, peeled and diced
• 6-8 green chilies, sliced
• 1 tablespoon mustard seeds
• 1 teaspoon nigella seeds
• 1 teaspoon fennel seeds
• 1 tablespoon turmeric powder
• 1 tablespoon red chili powder
• 2 tablespoons salt
• 1/4 cup mustard oil
• 1 tablespoon lemon juice

Instructions:

1. Cut the green mangoes into small, bite-sized pieces and place them in a large bowl. Add the sliced green chilies.
2. Sprinkle salt, turmeric, and red chili powder over the mangoes and chilies, mixing them thoroughly to coat them in the spices.
3. Heat mustard oil in a pan and add mustard seeds, nigella seeds, and fennel seeds. Let the seeds crackle and release their fragrance.
4. Pour the oil and spices over the mango and chili mixture. Stir in lemon juice and mix everything together well.
5. Store the pickle in an airtight jar. Let it sit for at least 48 hours before serving, though it will develop better flavors with time.

The spicy green mango and chili pickle is an explosive combination of flavors. The tangy raw mango brings out the heat from the green chilies, and the mustard oil adds a distinct richness to the pickle. This combination of spices and oil helps preserve the pickle, making it a great winter treat that improves with age.

Carrot, Apple, and Ginger Pickle

This carrot, apple, and ginger pickle brings a fresh, slightly sweet twist to traditional pickles. With the crispness of apples and the earthy sweetness of carrots, balanced by the sharpness of ginger, this pickle is a delightful way to enjoy the season’s produce.

Ingredients:

• 2 large carrots, peeled and julienned
• 2 apples, peeled and julienned
• 1 tablespoon fresh ginger, grated
• 1 tablespoon mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander powder
• 1 teaspoon black pepper powder
• 1 tablespoon sugar
• 1/2 cup vinegar
• 2 tablespoons mustard oil
• Salt to taste

Instructions:

1. In a large mixing bowl, combine the julienned carrots, apples, and grated ginger.
2. In a pan, heat mustard oil. Add mustard seeds and fennel seeds, letting them crackle for a few seconds.
3. Stir in coriander powder, black pepper powder, and sugar, cooking for another minute until the sugar dissolves.
4. Pour vinegar over the fruit and vegetable mixture, followed by the spiced oil. Mix everything thoroughly to ensure the fruits and veggies are coated with the spices.
5. Let the pickle sit for 2-3 hours to develop the flavors before transferring to an airtight jar.
6. Allow the pickle to rest for a few days before consuming.

The carrot, apple, and ginger pickle is refreshing with a natural sweetness that contrasts beautifully with the tang of vinegar and the spices. The ginger adds a sharpness that elevates the other ingredients, making this a pickle that’s both comforting and vibrant. It pairs wonderfully with simple rice and dal or as an accompaniment to grilled meats.

Mustard and Turmeric Cauliflower Pickle

This mustard and turmeric cauliflower pickle is a delightful, slightly tangy, and spicy addition to your meals. The cauliflower florets are coated with a combination of mustard seeds, turmeric, and other spices, creating a crunchy and flavorful pickle that’s perfect for the winter months. Its mustard-based flavor profile provides a unique kick that makes it irresistible.

Ingredients:

• 1 medium cauliflower, broken into small florets
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper powder
• 1 tablespoon salt
• 2 tablespoons mustard oil
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1/4 cup vinegar

Instructions:

1. Wash and cut the cauliflower into small florets. Dry them thoroughly with a clean cloth to remove excess moisture.
2. In a large bowl, combine the cauliflower florets with salt and turmeric powder. Let them sit for 30 minutes to soften.
3. Heat mustard oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to crackle.
4. Add black pepper powder, lemon juice, sugar, and vinegar to the pan. Stir well and cook for a minute.
5. Pour the mustard-oil-spice mixture over the cauliflower and toss everything together thoroughly.
6. Transfer the pickle to an airtight jar. Let it sit for at least 2-3 days for the flavors to meld. The pickle can be stored for up to 2 weeks.

The mustard and turmeric cauliflower pickle is a tangy, spicy treat. The mustard oil gives the pickle a strong, pungent flavor, while turmeric adds an earthy depth. The cauliflower remains crunchy, making this pickle an excellent side dish for rice, flatbreads, or as an accompaniment to grilled meats. Over time, the flavors will deepen, making it a great item to prepare in advance.

Spicy Red Onion and Tamarind Pickle

Red onions combined with tamarind create a tangy and spicy pickle that’s bursting with flavor. The sweetness of the red onions and the sourness of tamarind blend harmoniously with the heat of the spices, making this pickle a flavorful companion for any meal. It’s particularly good with rice and lentils, offering a balance of flavors that complement a variety of dishes.

Ingredients:

• 3 medium red onions, finely sliced
• 2 tablespoons tamarind pulp
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon ginger, finely grated
• 1 tablespoon salt
• 2 tablespoons sugar
• 1/4 cup sesame oil
• 1 tablespoon lemon juice

Instructions:

1. In a mixing bowl, combine the sliced red onions with salt, turmeric powder, and red chili powder. Set aside for 30 minutes to allow the onions to release moisture.
2. Heat sesame oil in a pan over medium heat. Add mustard seeds and fennel seeds, allowing them to crackle.
3. Add grated ginger and cook for 2-3 minutes until fragrant. Stir in tamarind pulp, sugar, and lemon juice, and cook for an additional 2 minutes.
4. Add the onions to the pan, stirring well to coat them in the tamarind and spice mixture.
5. Let the mixture cook for 5 minutes on low heat, allowing the flavors to meld together.
6. Let the pickle cool before transferring to an airtight jar. Allow it to sit for 2-3 days for the best flavor development.

This spicy red onion and tamarind pickle has a deep, rich flavor. The sweetness of the onions balances the sourness of the tamarind and the heat from the spices, creating a dynamic flavor profile. This pickle is perfect to pair with both rice dishes and bread, adding a sharp and sweet contrast to milder foods.

Spicy Beetroot and Lemon Pickle

Beetroot and lemon come together in this vibrant and nutritious pickle, combining earthy sweetness and tart citrus flavors. The vibrant color of the beets, along with the tanginess of lemon, creates a visually appealing and delicious pickle. It pairs well with roti, paratha, or as an accompaniment to salads.

Ingredients:

• 3 medium beetroots, peeled and grated
• 2 lemons, juiced
• 1 tablespoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon ginger, grated
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 tablespoons olive oil

Instructions:

1. Grate the beetroots and place them in a mixing bowl. Squeeze the juice of the lemons over the beets and mix well.
2. In a pan, heat olive oil and add mustard seeds and cumin seeds. Let them crackle and release their fragrance.
3. Add turmeric powder, red chili powder, and grated ginger to the pan, cooking for 1-2 minutes.
4. Pour the oil and spice mixture over the grated beetroot and lemon mixture. Add salt and sugar, then stir well to combine.
5. Transfer the pickle to an airtight jar and allow it to sit for at least 2-3 days to allow the flavors to deepen.

The spicy beetroot and lemon pickle is a delicious and nutritious choice for your winter meals. The beetroot’s natural sweetness pairs beautifully with the tartness of lemon, while the spices add complexity and heat. This pickle makes a striking accompaniment to any meal, especially those with mild flavors that can be enhanced by its bold taste. It improves with time, making it a great addition to your refrigerator.

Pickled Sweet Potatoes with Cinnamon and Cloves

This sweet potato pickle with cinnamon and cloves offers a unique blend of sweetness, warmth, and spice. It’s a perfect winter pickle, with the natural sweetness of the sweet potatoes enhanced by aromatic spices like cinnamon and cloves. This pickle is ideal for pairing with savory dishes or even as a snack on its own.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seeds
• 1 teaspoon cinnamon powder
• 4-5 cloves
• 1 teaspoon red chili powder
• 1 tablespoon sugar
• 1 tablespoon salt
• 1/4 cup vinegar
• 2 tablespoons mustard oil

Instructions:

1. Steam or boil the sweet potato cubes until they are just tender but not too soft. Drain and set aside.
2. In a pan, heat mustard oil. Add mustard seeds and cumin seeds, allowing them to crackle.
3. Stir in cinnamon powder, cloves, red chili powder, sugar, and salt. Cook for 1-2 minutes until fragrant.
4. Add vinegar to the pan and let the mixture simmer for another 2-3 minutes, allowing it to thicken slightly.
5. Gently add the boiled sweet potatoes to the spice mixture, mixing carefully to coat the potatoes without mashing them.
6. Allow the pickle to cool before transferring it to an airtight jar. Let it sit for at least 24 hours before serving for better flavor development.

This sweet potato pickle is a delightful twist on traditional pickles. The cinnamon and cloves provide a warm, aromatic depth that complements the natural sweetness of the sweet potatoes. It’s a great side dish to enjoy with rice, flatbreads, or as an accompaniment to a hearty stew.

Spicy Pear and Ginger Pickle

This spicy pear and ginger pickle brings together the crispness of fresh pears with the warmth of ginger and a touch of spice. It’s a perfect pickle for the winter months, offering a balance of tang, sweetness, and heat that can liven up any meal.

Ingredients:

• 3 ripe pears, peeled and diced
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns
• 1 tablespoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon sugar
• 2 tablespoons salt
• 1/4 cup vinegar
• 2 tablespoons sesame oil

Instructions:

1. Dice the pears into small cubes and place them in a large bowl. Add salt and sugar, and mix well. Let them sit for about 30 minutes to release some juice.
2. Heat sesame oil in a pan and add mustard seeds and black peppercorns. Let them splutter.
3. Stir in finely chopped ginger, turmeric powder, red chili powder, and sugar. Cook for 2-3 minutes until the ginger becomes fragrant.
4. Add the pears and vinegar to the pan. Stir gently to combine and simmer for another 5-7 minutes, allowing the mixture to thicken and the flavors to meld.
5. Let the pickle cool completely before transferring it to an airtight jar. Allow it to rest for at least 2-3 days before serving.

The spicy pear and ginger pickle offers a vibrant balance of flavors, with the pears providing a crisp sweetness that pairs beautifully with the heat from the ginger and chili. The mustard seeds add an extra punch of flavor, while the vinegar provides the necessary tang. This pickle makes an excellent side dish for both vegetarian and meat-based meals.

Pickled Green Beans with Garlic and Mustard

Green beans take on a new dimension in this garlic and mustard-based pickle. The beans remain crisp while absorbing the flavors of the spices and mustard oil, making it a perfect accompaniment to both simple meals and more elaborate dishes. This pickle is easy to make and can be stored for weeks.

Ingredients:

• 300g green beans, trimmed
• 1 tablespoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 tablespoon garlic, minced
• 1 teaspoon red chili powder
• 1 tablespoon salt
• 2 tablespoons mustard oil
• 1 tablespoon lemon juice
• 1/4 cup vinegar

Instructions:

1. Blanch the green beans in boiling water for 3-4 minutes, then drain and immediately immerse them in ice water to stop the cooking process. Pat dry.
2. Heat mustard oil in a pan. Add mustard seeds, cumin seeds, and coriander powder. Allow the seeds to splutter.
3. Stir in the minced garlic and red chili powder. Cook for 2-3 minutes until the garlic becomes fragrant and golden.
4. Add salt, lemon juice, and vinegar, and let the mixture simmer for a minute.
5. Gently add the blanched green beans to the pan, tossing them to ensure they are well-coated with the spice mixture.
6. Let the pickle cool and transfer it to an airtight jar. Allow it to sit for at least 48 hours for the flavors to develop.

The pickled green beans with garlic and mustard are tangy, spicy, and aromatic. The crispness of the green beans adds a delightful texture, while the mustard oil provides richness. The garlic and mustard seeds enhance the flavors, making this pickle an excellent accompaniment to roti, rice, or as a topping for sandwiches and wraps.

Spicy Carrot and Lemon Pickle

This spicy carrot and lemon pickle brings together the crunchy texture of carrots with the tanginess of lemon, enhanced by an aromatic blend of spices. It’s an ideal pickle for the winter months, packed with flavor and a nice balance of heat and citrus that pairs well with rice, paratha, or grilled meats.

Ingredients:

• 4 medium carrots, peeled and julienned
• 2 lemons, juiced and zest removed
• 1 tablespoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon ginger, finely grated
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons mustard oil
• 1/4 cup vinegar

Instructions:

1. Julienne the carrots and place them in a large mixing bowl. Squeeze the juice of the lemons over the carrots and add the lemon zest.
2. In a pan, heat mustard oil and add mustard seeds and cumin seeds, allowing them to crackle for a few seconds.
3. Add the grated ginger, coriander powder, turmeric powder, red chili powder, salt, and sugar to the pan. Stir and cook for 2 minutes, letting the spices infuse the oil.
4. Pour the spice mixture over the carrots and lemon juice. Stir well to ensure that the carrots are evenly coated with the spices.
5. Add vinegar to the mixture, stirring again to combine everything thoroughly.
6. Store the pickle in an airtight jar and let it sit for 2-3 days before serving. The pickle will develop a deeper flavor over time.

This spicy carrot and lemon pickle is refreshing and tangy, with the carrots retaining their crunch. The combination of spices, including cumin and mustard, creates a flavorful, tangy pickle that enhances the natural sweetness of the carrots and the acidity of the lemons. It’s perfect for pairing with hearty dishes like lentils, dal, and flatbreads.

Spicy Pineapple and Green Chili Pickle

The tangy pineapple paired with spicy green chilies makes for a zesty and flavorful pickle. This tropical fruit-based pickle is perfect for those who love the combination of sweet, spicy, and sour, and it’s a great accompaniment to spicy rice dishes or grilled meats. The heat from the chilies and the sweetness of the pineapple balance each other beautifully.

Ingredients:

• 1 ripe pineapple, peeled and diced
• 6-7 green chilies, slit lengthwise
• 1 tablespoon mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black mustard powder
• 1 tablespoon red chili powder
• 1 tablespoon turmeric powder
• 1 tablespoon salt
• 2 tablespoons sugar
• 1/4 cup vinegar
• 1 tablespoon sesame oil

Instructions:

1. Peel and dice the pineapple into small chunks and place them in a large mixing bowl. Add the slit green chilies.
2. In a pan, heat sesame oil and add mustard seeds and fennel seeds. Let them splutter for a few seconds.
3. Stir in the black mustard powder, turmeric, red chili powder, salt, and sugar. Let it cook for 2-3 minutes.
4. Pour vinegar into the pan, mixing well, and bring it to a simmer for another 2 minutes.
5. Pour the spice mixture over the pineapple and chilies, mixing gently to coat the pineapple evenly.
6. Transfer the pickle to an airtight jar and let it sit for 2-3 days to allow the flavors to develop.

The spicy pineapple and green chili pickle is a perfect blend of sweet and spicy. The pineapple’s natural sweetness shines through, balanced by the heat from the green chilies and the boldness of the mustard seeds. This pickle pairs wonderfully with grilled meats, curries, or as a topping for rice and dal.

Zesty Cucumber and Mint Pickle

This cucumber and mint pickle is light, fresh, and aromatic. The refreshing cucumber is complemented by the cooling mint, and the combination of spices adds depth and complexity. This pickle is perfect for summer, though it can be enjoyed year-round, especially with salads or as a tangy side dish to any meal.

Ingredients:

• 2 large cucumbers, peeled and sliced thinly
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 tablespoon red chili powder
• 1 tablespoon salt
• 1 tablespoon sugar
• 1/4 cup lemon juice
• 2 tablespoons olive oil

Instructions:

1. Slice the cucumbers thinly and place them in a bowl. Sprinkle salt and sugar over them and let them sit for about 15 minutes to release some moisture.
2. Heat olive oil in a pan and add mustard seeds and cumin seeds. Let them crackle for a few seconds before adding coriander powder and red chili powder.
3. Stir the spices for a minute, allowing them to bloom, then remove from heat.
4. Add the lemon juice and chopped mint leaves to the spice mixture, then pour the mixture over the cucumbers. Mix gently to coat the cucumber slices in the flavorful dressing.
5. Let the pickle sit for at least 4-5 hours before serving, although it will taste even better if left for a day.

The zesty cucumber and mint pickle is light, fresh, and offers a delightful balance of flavors. The coolness of the cucumber and mint pairs wonderfully with the tangy lemon and the warmth from the cumin and mustard seeds. This pickle adds a refreshing touch to any meal, especially when paired with rice or grilled dishes.

Note: More recipes​ are coming soon!