• 1 kg. Andhra Cucumber
• 200 gms. chilli powder
• 200 gms. mustard powder
• 250 ml. refined oil or sesame oil
• 150 gms. salt
• 1 tsp. haldi
- Check to see if the cucumber flesh or seeds are sour. If not, proceed.
- Chop into small pieces, with the skin.
- Heat oil and cool.
- Mix all the ingredients.
- Pickle for 2 days.
- This pickle can be preserved for 3-4 weeks.