Ingredients for Curry Pickles
- 2 lbs cucumbers, sliced into 1/4-inch thick rounds
- Pickling Salt
- 1/4 cup water (for the curry mixture)
- 2 tablespoons curry powder
- Vinegar
- Prepared Mustard
- Celery Seed
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How to Make Curry Pickles
- Wash and slice 2 lbs of cucumbers into 1/4-inch thick rounds.
- In a large bowl, combine the cucumbers with 2 tablespoons of salt and 1 cup of water. Let stand for 5 hours to draw out excess moisture.
- Drain the cucumbers thoroughly and rinse under cold water. Pat them dry with a clean kitchen towel.
- In a medium saucepan, combine 1 cup white vinegar, 1/2 cup sugar, 2 tablespoons curry powder, 1 teaspoon mustard seeds, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1/4 cup water.
- Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved.
- Add the drained cucumbers to the boiling mixture. Heat just until boiling, then remove from heat immediately.
- Carefully pack the hot pickles into sterilized jars, leaving 1/2 inch headspace.
- Wipe the jar rims clean, and seal tightly with lids. Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
Nutrition Information (Approximate per serving)
Sodium
798 g
Sugar
163g
Fat
4g
Carbs
29g
