Nepal is a country rich in culture, diversity, and cuisine. The phrase “Dashin aayo… khaula piulaa” symbolizes the essence of the Nepali festival Dashain, where people indulge in a variety of delightful meals.
As the Nepali big festival, Dashain, is approaching, many people are looking forward to enjoying delicious foods with their families and friends. One of the most popular dishes during this festive season is Old Cucumber Pickle, known as Khalpi ko Achaar in Nepali.
Old Cucumber Pickle is a traditional Nepali pickle made from a unique variety of cucumber called Bhadaure Kankro (भदौरे काँक्रो), scientifically known as Cucumis sativus L.Var. Sikkimensis Hook. This cucumber is native to the Himalayan region of Nepal and Sikkim, India, and has a distinctive shape, size, and taste.
Old Cucumber Pickle is not only delicious but also nutritious. It contains various vitamins, minerals, antioxidants, and probiotics that can boost your immune system, digestion, and overall health . It also has a long shelf life and can be stored for months in the refrigerator.
Making Old Cucumber Pickle is not difficult, but it does require some patience and time. The process involves drying, spicing, and fermenting the cucumbers until they develop a crunchy texture and a tangy flavor. The result is a mouthwatering pickle that can be enjoyed with any Nepali meal or as a snack.
In today’s blog post, I’m thrilled to introduce you to this truly exotic and rare delight from Nepal – Old Cucumber Pickle. I’ll show you how to make it at home using simple ingredients and easy steps. Let’s get started!
Ingredients:
- 1 large Nepali cucumber or 4 to 6 large unwaxed cucumbers (10-12 cups sliced)
- 1/4 cup brown mustard seeds, finely ground
- 1 1/2 tablespoons salt or to taste
- 1 tablespoon ground red pepper (cayenne pepper)
- 1 teaspoon ground turmeric
- 1/2 teaspoon Szechwan pepper (timmur), finely ground with a mortar and pestle
- 10-12 green chili peppers (use according to your taste)
- 5 tablespoons vegetable oil
- Cheesecloth and kitchen twine
Instructions:
- Start by preparing the cucumbers. Halve the cucumbers lengthwise, scoop out and discard the mature seeds. Quarter each cucumber lengthwise and cut the quarters into 1-inch pieces.
- Cover the cucumber pieces with cheesecloth and secure them with kitchen twine. Place the cucumber bundles in a single layer, skin-side down, on a tray. If needed, use two or three trays. Now, it’s time to dry the cucumbers.
- Place the trays in the sun and allow the cucumbers to dry until all excess moisture is removed, and they become slightly wilted. This process should take around 4 to 6 hours. If sunlight is not available, you can also dry them in the open air for the entire day, which will take about 6 to 8 hours.
4. In a large bowl, combine the finely ground mustard seeds, salt, cayenne pepper, turmeric, finely ground Szechwan pepper (timmur), green chilies, and 3 tablespoons of vegetable oil.
5. Add the dried cucumber pieces to the spice mixture and mix everything thoroughly using your hands. Ensure that the cucumbers are evenly coated with the aromatic spices. Cover the bowl and let it sit for 20 minutes to allow the flavors to meld.
6. Now, it’s time to transfer your pickle into a jar. Make sure the jar is clean and dry. Fill it with the spiced cucumber mixture. Press it down gently to pack it tightly.
7. Cover the jar tightly with a lid and place it outside in direct sunlight for several days, bringing it indoors in the evening. If sunlight is not available, place the jar in a warm area and leave it to ferment. The formation of gas bubbles indicates that fermentation is taking place.
8. Your pickle will be ready when the cucumbers are still crunchy but have a slightly sour taste. At this point, transfer the jar to the refrigerator to slow down the fermentation process and prevent excess souring.
9. Always use a dry, clean spoon to remove the pickles from the jar when serving.
10. Enjoy your homemade Old Cucumber Pickle, a delightful Nepali delicacy that pairs perfectly with traditional Nepali meals or as a tasty snack.
Tips and Tricks:
- You can use regular cucumbers instead of Nepali cucumbers, but make sure they are unwaxed and fresh. You can also peel them if you prefer.
- You can adjust the amount of salt, spices, and chilies according to your taste and preference. You can also add other ingredients such as garlic, ginger, or lemon juice for extra flavor.
- You can store the pickle in the refrigerator for up to 6 months. The longer it stays, the more sour it becomes. You can also freeze it for longer storage.
- You can serve the pickle as a side dish, a condiment, or a snack. It goes well with rice, bread, roti, paratha, or any other Nepali dish.
Conclusion:
Old Cucumber Pickle (खल्पी) is a traditional Nepali pickle that is made from a unique variety of cucumber native to the Himalayan region. It has a rich history and a delicious taste that will make you fall in love with it. It is easy to make at home using simple ingredients and steps. It is also healthy and nutritious, as it contains various vitamins, minerals, antioxidants, and probiotics. It is a perfect accompaniment for any Nepali meal or a snack.
I hope you enjoyed this blog post and learned something new about this exotic and rare delicacy from Nepal. If you have any questions or comments, please feel free to leave them below. I would love to hear from you.
Thank you for reading and happy cooking!
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