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Evercome up with something so diabolical, soooo chaotic, you HAVE to try it? This is one of those ideas. I had recently gone to Super Duper Burger and their pickles reminded me of the saltiness from Hawaban Harde and I thought, why not make pickles with Hawaban Harde! Growing up I called Hawaban Harde paad pills (aka fart pills) so the name stuck lol. I started recipe testing my paad pill dill pickles them and honestly? No regrets. They came out wildly delicious!
These pickles are salty, tangy, a little funky, and guaranteed to spark strong opinions at your next get-together. If you know, you know.
What Exactly Is Hawabhan Harde?
If you’ve never heard of Hawabhan Harde, let me introduce you to this ayurvedic Gas-X.
Hawabhan harde is basically a salty, tangy Ayurvedic pellet made of spices and herbs that people eat after meals to help with digestion.
One of the main ingredients is black salt, which has a distinct, slightly sulfurous smell. Think of it as “eggy” in the best way possible. It’s the reason hawabhan harde tastes so salty and funky and why, as a kid, I grew up calling them paad pills (yep—fart pills)!
What Is Black Salt?
Black salt, or kala namak, is a type of rock salt that contains sulfur compounds, giving it its unmistakable fart-y, eggy aroma. It’s an acquired taste but an essential part of Indian chaats, chutneys, and some drinks. It’s also used in a lot of modern vegan egg replacement products for that eggy aroma and flavor.
Why These Pickles Are So Good?
I tested several recipes to get the texture and flavor just right. Here’s why this one works:
- A vinegar brine keeps the cucumbers extra crunchy! I tried lactic fermented ones and they got mushy quickly!
- Split mustard seeds (rai na kuria) add a mustardy, horseradish-like kick. They’re used in a few Indian pickles so it also brings that Indian/desi flavor forward.
- Amchur (dried mango powder) adds a tangy kick.
- Black salt and Hawabhan Harde bring the funk and saltiness!
- Fresh dill for a classic dill pickle flavor.
- Chili and garlic adds a light spice.
These pickles are salty, tangy, crunchy, and just a little unhinged, basically everything I love in a snack.
If you’re ready to embrace your adventurous side, grab some Hawabhan Harde and black salt, and go make a jar.
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Paad Pill Dill Pickles (Hawaban Harde Pickles)
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!
