Description
Learn how to make paad pill dill pickles. Salty, tangy Indian-inspired pickles with hawabhan harde, black salt, and dill. Crunchy, funky, and totally unhinged (in the best way). Makes 1 qt jar.
Ingredients
- 3–4 cucumbers, washed and sliced in half
- 1 chili pepper (Serrano, Thai, whatever you like)
- 2 garlic cloves
- 10 whole black peppercorns
- 1/4 tsp rai na kuria (split mustard seeds)
- 1 tsp amchur (dried mango powder)
- 1/2 tsp black salt (kala namak)
- 3–4 sprigs fresh dill
- 1 1/2 tbsp (20 g) white vinegar
- 3/4 cup +1 tbsp (188 g) hot water
- 2 tsp (6 g) kosher salt
- 1 tbsp (4 g) Hawaban Harde pellets, coarsely crushed
Instructions
Into a clean and sanitized (I ran mine through the dishwasher) 1 quart jar, add cucumbers. You might have to cut the cucumbers in half to fit them into the jar. Add chili pepper, garlic cloves, peppercorns, rai na kuria, amchur, black salt, and dill. Press it all into the jar to make sure it all fits.
In a measuring cup, add vinegar, hot water, salt, and crushed Hawaban Harde pellets. Mix well for 1 minute. Pour the brine over the pickles, making sure all the pellets make it into the jar. Top off with water if needed so that everything is under the brine. Close and give it a little shake, flip it upside down, and place it in the fridge. Give the jar a few turns over the next 1-2 days. The pickles will be ready after 3-4 days and can be stored in the fridge for up to 3-4 weeks. Enjoy with a Bombay sandwich, a hoagie, or a sub!
