Quick Indian Pickles

Ingredients

• 0.5 teaspoon peppercorns black
• 0.5 teaspoon brown mustard seeds 
• 3  cardamom pods split
• 0.5 teaspoon coriander seeds 
• 6  persian cucumbers english cut into 4 spears, or 2 cucumbers, each cut into thirds crosswise and then into 4 spears
• 1 teaspoon cumin seeds 
• 1 piece ginger fresh peeled sliced (1 in.)
• 4  garlic cloves peeled cut in half
• 0.3 teaspoon ground turmeric 
• 1.5 tablespoons kosher salt 
• 3 tablespoons brown sugar light packed
• 0.5 cup juice of lime fresh
• 2 small chiles dried red hot
• 1 teaspoon vegetable oil 
• 1 cup distilled vinegar white
• 0.5 teaspoon allspice whole

Equipment

• bowl
• sauce pan

Directions

1. Warm oil in a small saucepan over medium heat.
2. Add mustard seeds and cook until they pop, about 2 minutes. All at once, add remaining spices except for turmeric and cook, stirring, until spices are very fragrant, about 1 minute.
3. Add turmeric and stir just until sizzling. Carefully add 1/2 cup water, the vinegar, lime juice, sugar, salt, garlic, and ginger. Bring to a boil over high heat, then reduce heat and simmer for 2 minutes.
4. Pack cucumber spears into a deep bowl.
5. Pour pickling liquid over them, weight with a small plate to keep submerged, and let cool to room temperature, about 40 minutes. Lift pickles out of brine to serve.
6. Make ahead: Chill, covered, up to 2 days (pickles will get more flavorful).