Quick Indian Pickles

• 1 teaspoon vegetable oil
• 1/2 teaspoon brown mustard seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon whole allspice
• 1 teaspoon cumin seeds
• 3 cardamom pods, split
• 2 small dried hot red chiles, broken in half
• 1/4 teaspoon ground turmeric
• 1 cup distilled white vinegar
• 1/2 cup fresh lime juice
• 3 tablespoons packed light brown sugar
• 1 1/2 tablespoons kosher salt
• 4 garlic cloves, peeled and cut in half
• 1 piece (1 in.) fresh ginger, peeled and thickly sliced
• 6 Persian cucumbers, each cut into 4 spears, or 2 English cucumbers, each cut into thirds crosswise and then into 4 spears

1. Warm oil in a small saucepan over medium heat. Add mustard seeds and cook until they pop, about 2 minutes. All at once, add remaining spices except for turmeric and cook, stirring, until spices are very fragrant, about 1 minute. Add turmeric and stir just until sizzling. Carefully add 1/2 cup water, the vinegar, lime juice, sugar, salt, garlic, and ginger. Bring to a boil over high heat, then reduce heat and simmer for 2 minutes.
2. Pack cucumber spears into a deep bowl. Pour pickling liquid over them, weight with a small plate to keep submerged, and let cool to room temperature, about 40 minutes. Lift pickles out of brine to serve.
3. Make ahead: Chill, covered, up to 2 days (pickles will get more flavorful).
4. Note: Nutritional analysis is per spear.

vegetable oil, brown mustard seeds, black peppercorns, coriander seeds, whole allspice, cumin seeds, cardamom pods, red chiles, ground turmeric, white vinegar, lime juice, brown sugar, kosher salt, garlic, ginger, cucumbers

Taken from www.myrecipes.com/recipe/quick-indian-pickles (may not work)