Curry Pickles
Submitted by HLS
Homemade curry pickles with thin-sliced cucumbers, vinegar, mustard, and celery seed. A tangy, spiced twist on classic canning pickles. Makes 3 pints.
YIELD
3 servingsPREP
5 hrsCOOK
20 minREADY
5 hrsIf you’ve been making the same bread-and-butter pickles every summer, it’s time to shake things up. These curry pickles add warmth from curry powder and a mustard bite to thin-sliced cucumbers in a tangy vinegar brine.
The process is old-school canning: salt the cukes, soak for 5 hours, rinse, then pack them into hot jars with a boiled brine of vinegar, mustard, curry powder, and celery seed.
Three pints. That’s enough to stock your pantry and still have a jar to give away.
Pro Tips
- Slice the cucumbers thin and uniform so they soak up the brine evenly.
- Rinse the cucumbers well after the salt soak or the finished pickles will be too salty.
- Use proper canning jars and process them according to safe canning guidelines for shelf stability.
- These get better after a week or two in the jar as the curry flavor deepens.
Ingredients
Directions
Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours.
Drain and rinse the cucumbers well.
Combine the remaining ingredients and bring to a boil.
Add the cucumbers and heat just to the boiling point.
Pack into hot jars and seal.
Makes 3 pints.
Comments
