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Curry Pickles

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Submitted by HLS

YIELD

3 servings

PREP

5 hrs

COOK

20 min

READY

5 hrs

Ingredients

24 24
MEDIUM MEDIUM CUCUMBERS
sliced thin
½ 118
CUP ML PICKLING SALT *
2 2
QUARTS QUARTS WATER *
1 5
TEASPOON ML CURRY POWDER
2 ½ 591
CUPS ML VINEGAR
¼ 59
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1830g (64.6 oz)
Amount per Serving
Calories 251 14% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 275mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 12g 50%
Sugars g
Protein 22g
Vitamin A 24% Vitamin C 87%
Calcium 29% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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