Spiced Squash And Cucumber Pickles Recipe

About this recipe

A tangy and spiced vegetarian pickle recipe featuring courgette, cucumber, and bell pepper. Perfect as a dinner side or a flavorful addition to your meals.

Ingredients

• 100 G Saras Turmeric Haldi Powder
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Trade Aid Caster Sugar 1kg
• 450 G English Cucumber 450-550g
• - Golden Swan White Vinegar
• 25 g Celery Seed 25G
• 750 g Minton & Donello Coarse Sea Salt 750g

Instructions

1. 1. Slice about 750 g of courgettes (3 medium), 3 cucumbers, and 1 bell pepper into thin rounds. Dice 6 onions finely.
2. 2. Place the sliced courgettes, cucumbers, bell pepper, and diced onions in a large bowl. Add 1 cup of coarse sea salt and mix well. Let the mixture stand for 3 hours, then drain and rinse thoroughly under cold water.
3. 3. In a large pot, combine 6 cups of sugar, 2 tablespoons of turmeric, 1 tablespoon of celery seeds, and 1 1/2 cups of white vinegar. Bring the mixture to a boil over medium heat, stirring occasionally.
4. 4. Add the drained courgettes, cucumbers, bell pepper, and onions to the boiling vinegar mixture. Reduce the heat and simmer for 5 minutes, ensuring the vegetables are evenly coated.
5. 5. Carefully pack the hot pickle mixture into sterilized jars, leaving a small headspace at the top. Seal the jars immediately with sterilized lids.
6. 6. Allow the jars to cool completely at room temperature before storing. Do not boil the pickles after sealing to maintain their crisp texture. Makes about 2.5 litres, 25 servings of about 100 ml.

How to make Spiced Squash And Cucumber Pickles

1. Slice the vegetables. Slice 3 yellow squash, 3 cucumbers, and 1 bell pepper into thin rounds, then dice 6 onions finely.
2. Salt and drain. Combine the vegetables with 1 cup of salt in a large bowl, let stand for 3 hours, then drain thoroughly.
3. Boil the brine. In a large pot, combine 6 cups of sugar, 2 tablespoons of turmeric, 1 tablespoon of celery seeds, and 1 1/2 cups of vinegar, then bring to a boil over medium heat.
4. Simmer the pickles. Add the drained vegetables, reduce the heat, and simmer 5 minutes until evenly coated, then pack the hot pickles into sterilized jars and seal.
5. Cool and store. Allow the jars to cool completely at room temperature before storing, without boiling them after sealing.

Frequently asked questions

Why is salt added to the vegetables and left for 3 hours?

The salt helps draw out excess moisture from the vegetables, which is essential for achieving the right texture in the pickles. This step prevents the pickles from becoming soggy and ensures they stay crisp after being packed into jars.

What role does turmeric powder play in this recipe?

Turmeric powder not only adds a vibrant golden color to the pickles but also imparts a warm, earthy flavor that complements the other ingredients. It’s a signature spice in Indian-inspired pickles and is known for its anti-inflammatory properties.

Can I substitute yellow squash with another vegetable?

Yes, you can substitute yellow squash with zucchini or another summer squash variety. Make sure to slice it thinly and follow the same salting and draining process to maintain the texture and flavor balance.

How do I know when the vegetables are properly coated in the vinegar mixture?

After simmering the vegetables in the vinegar mixture for about 5 minutes, they should appear slightly softened but still retain their shape. The liquid should evenly coat the vegetables, and you’ll notice a glossy finish from the sugar and spices.

Can I adjust the sweetness in this recipe?

Yes, you can reduce the sugar if you prefer a less sweet pickle. However, keep in mind that the sugar balances the acidity of the vinegar and contributes to the preservation process, so adjust carefully to maintain the overall flavor.

What is the best way to store these pickles, and how long will they last?

Store the sealed jars in a cool, dark place for up to 6 months. Once opened, keep the pickles refrigerated and consume within 2-3 weeks to ensure the best flavor and texture.