I had some readers requests for this recipe so sharing my version which has the same flavors of this mango pickle. This pickle can be made in just 20 minutes and is very flavorful and hot. This is served with rice, ghee and pappu (andhra style dal). I made this dosakaya pickle late in the night, so I have just few step by step pictures. I have used lemon juice that was extracted from 1 medium sized lemon. This is optional and is needed if your cucumber is not tangy. Mine was moderately tangy but we like our pickles to be slightly sour so I have used.
How to make dosakaya pickle
- Wash the cucumber and wipe it thoroughly. Allow to dry completely. Make sure the chopping board, knife, bowl and spoons are all completely dry.
- Cut the cucumber to 2 and check if it is bitter by tasting it. Sometimes yellow cucumbers turn out to be bitter. Deseed and cube to 1 inch pieces.
- Add to a wide bowl along with the rest of the dry ingredients.
- Add salt as needed. 1 tsp worked out well for me. Do adjust and take care not to add too much. Mix everything well.
- Add oil and give a good stir. Cover with an airtight lid and set aside in a dry place for 24 to 48 hours. After 24 hours the cucumber begins to release the juices and the pickle comes to a good consistency. Wash lemon and dry it completely and then squeeze in the juice. Mix well. If needed add more oil and salt. Store in a clean and dry glass or ceramic jar. Refrigerate and use up within 7 to 10 days. Handle the pickle with moist free spoons and hands. Serve dosakaya pickle with rice, ghee and dal. You may like to check other dosakaya recipes,Dosakaya pappuDosakaya chutney
Dosakaya pickle recipe
