A Seasonal Sweet-Sour Achar from Bengal
This refreshing achar (pickle) draws on Bengali flavors, using summer vegetables like cucumber and radish. Unlike long-aged pickles, this recipe is quick, bright, and designed to be eaten within a few days. It balances sweetness, sourness, and spice, making it a perfect condiment for warm-weather meals. It uses vinegar instead of fermentation, making it simple and workshop-friendly.
Ingredients (for approx. 500 ml of achar)
- 200 g cucumber, sliced into half-moons
- 150 g radish, cut into thin sticks
- 100 g rhubarb, cut into half-moons
- 3-4 habanero, sliced (optional for heat)
- 1 tsp nigella seeds (kalonji)
- 1 tsp fennel seeds
- 1/2 tsp turmeric powder
- 1/2 tsp chili flakes or powder
- 1/2 tsp salt
- 2 tbsp sugar
- 100 ml white vinegar (or apple cider vinegar)
- 50 ml water
Instructions
- Prepare the vegetables: Wash thoroughly. Slice cucumbers and radishes as described.
- In a pan, dry toast the nigella and fennel seeds until fragrant (about 1 minute).
- Add water, vinegar, sugar, salt, turmeric, and chili to the pan. Bring to a gentle simmer.
- Once sugar is dissolved, remove from heat. Let cool slightly.
- Pack the cucumber and radish into a clean jar.
- Pour the spiced vinegar mixture over the vegetables, ensuring they are submerged.
- Seal the jar and refrigerate. Let it infuse for at least 24 hours before eating.
- Best consumed within one week for maximum crunch and freshness.
Notes & Tips
- You can adjust sugar and vinegar levels to your taste.
- Add thinly sliced onions or bell peppers for variation.
- Always use clean, dry utensils when removing pickles to avoid contamination.
- This achar does not need fermentation and should be refrigerated.