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Cucumber Pickle (काँक्रोको अचार)

About Cucumber Pickle (काँक्रोको अचार)

Kakro ko Achar, or Cucumber Pickle, is a popular condiment in Nepal, enjoyed as a side dish with everyday meals. It's known for its refreshing, tangy, and spicy flavors, offering a delightful contrast to the richness of dal bhat and other Nepali staples. It's a versatile pickle, with variations across different regions and households, reflecting the diverse tastes and culinary traditions of Nepal.

Picture of Cucumber Pickle

History

The history of Kakro ko Achar is intertwined with the agricultural practices and culinary traditions of Nepal. Cucumbers have long been cultivated in the fertile lands of the country, and pickling emerged as a way to preserve the abundant harvest. Pickling techniques, involving spices and fermentation, were traditionally passed down through generations within families. While it's hard to pinpoint an exact origin date, the practice of making cucumber pickle has been an integral part of Nepali cuisine for a considerable period, predating written records. This achar was likely born out of a need to create flavorful and long-lasting food options, especially during the monsoon season when fresh produce might be scarce. Variations arose, with different regions and ethnic groups adding their own touch of unique spices and techniques. Over time, it has transcended its utilitarian origins to become a beloved and essential part of the Nepali food landscape.

Fact 1

Kakro ko Achar is a great source of probiotics due to the fermentation process.

How to prepare?

cucumber - 2 medium-sizedmustard oil - 2 tablespoonsturmeric powder - 1/2 teaspoonred chili powder - 1 teaspoon (adjust to taste)fenugreek seeds - 1/4 teaspoonsalt - to tasteginger paste - 1 teaspoongarlic paste - 1 teaspoonlemon juice - 1 tablespoon (optional)green chilies - 2-3 (sliced or whole)roasted cumin powder - 1/2 teaspoon (optional)

Learn step by step to prepare Cucumber Pickle

  • 1
    Wash the cucumbers thoroughly and cut them into thin slices or small pieces. You can remove seeds if preferred.
  • 2
    In a clean bowl, add the sliced cucumbers.
  • 3
    Add salt and turmeric powder, mix it well and let it rest for 30 minutes. This helps remove excess moisture from the cucumber.
  • 4
    In a separate pan, heat the mustard oil until it is slightly smoky. Turn off the heat and let the oil cool slightly.
  • 5
    Add fenugreek seeds to the warm oil and let them splutter for few seconds.
  • 6
    Add ginger paste, garlic paste and green chilies and saute for a minute or until fragrant.
  • 7
    Add the red chili powder and roasted cumin powder (if using) and stir for few seconds being careful not to burn the spices.
  • 8
    Pour the prepared spiced oil mixture over the cucumber pieces. Mix well to ensure the cucumbers are evenly coated.
  • 9
    Add lemon juice if you like the pickle to be a bit sour.
  • 10
    Transfer the pickle to a clean, airtight jar or container. For fermented pickle, keep the jar at room temperature for 1-3 days before refrigerating. (optional)
  • 11
    Store in the refrigerator. It is best to let the pickle marinate for a few hours, or even overnight, to allow the flavors to meld well before serving. This also helps ferment the pickle.
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