Curry Pickles
Yield
3 servingsPrep
5 hrsCook
20 minReady
5 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | medium |
cucumbers
sliced thin |
|
| ½ | cup |
pickling salt
|
*
|
| 2 | quarts |
water
|
*
|
| 1 | teaspoon |
curry powder
|
|
| 2 ½ | cups |
vinegar
|
|
| ¼ | cup |
prepared mustard
|
|
| 1 | tablespoon |
celery seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | medium |
cucumbers
sliced thin |
|
| 118 | ml |
pickling salt
|
*
|
| 2 | quarts |
water
|
*
|
| 5 | ml |
curry powder
|
|
| 591 | ml |
vinegar
|
|
| 59 | ml |
prepared mustard
|
|
| 15 | ml |
celery seeds
|
|
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.
