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Curry Pickles

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Recipe

 

Yield

3 servings

Prep

5 hrs

Cook

20 min

Ready

5 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
24 medium cucumbers
sliced thin
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½ cup pickling salt
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2 quarts water
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1 teaspoon curry powder
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2 ½ cups vinegar
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¼ cup prepared mustard
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1 tablespoon celery seeds
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Ingredients

Amount Measure Ingredient Features
24 medium cucumbers
sliced thin
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118 ml pickling salt
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2 quarts water
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5 ml curry powder
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591 ml vinegar
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59 ml prepared mustard
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15 ml celery seeds
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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 25114% 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?
 

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