Curry Pickles
2.5 pounds Kirby cucumbers
2.5 pounds Kirby cucumbers
Pickling or Kosher salt.
2 ½ cups cider vinegar (5%)
1 2/3 cups granulated sugar
1 tbsp curry powder (medium is probably best)
2 tsp Pickling Spice*
1 tsp celery seeds
1 tsp mustard (yellow) seeds.
This multiplies very easily, yields about 2 and a half pints.
Remove and discard ends of cucumbers. Slice remaining cucumber, put in non-reactive bowl, lightly salt. (probably 2 or 3 separate layers).
Let sliced cucumbers sit in cold for 24-48 hours.
Wash salt off, two or three times.
Place in stock pot with other ingredients and bring to boil.
Using slotted spoon, place cucumber slices in warm pint jars, fill to within half inch of top with loosely packed sliced and fill with pickling liquid.
Seal with two piece lids.
Boiling water bath; 10 minutes pints, 15 minutes for quarts (which are an option).
*Pickling spice, either purchase or make your own.
This multiplies very easily, yields about 2 and a half pints.
Remove and discard ends of cucumbers. Slice remaining cucumber, put in non-reactive bowl, lightly salt. (probably 2 or 3 separate layers).
Let sliced cucumbers sit in cold for 24-48 hours.
Wash salt off, two or three times.
Place in stock pot with other ingredients and bring to boil.
Using slotted spoon, place cucumber slices in warm pint jars, fill to within half inch of top with loosely packed sliced and fill with pickling liquid.
Seal with two piece lids.
Boiling water bath; 10 minutes pints, 15 minutes for quarts (which are an option).
*Pickling spice, either purchase or make your own.
