Curry Pickles

Up at the cottage at the Saturday market thers is a woman we call the preserve lady who has all sorts of wonderful canned goodies, jams, jellies, pickles, and chutneys.  We all really love her curry pickles.  We had an abundance of garden cucumbers which a new thing for me, I decided to try to male our own curry pickles.  The garden cucumbers were not specifically pickling cuccumber but since we don't eat a lot of cucumbers I had to something with the 4 cucumbers that my mother-in-law gave me, plus the 2 I had pulled out of my garden.

Pickles turned out to be pretty easy to make. Salting the onions and sliced cucumbers draws out some of the extra water, just leave it over night and then rinse well to remove the salt and your ready to go.  

These curry pickles are quite sweet but so tasty.  


I cracked open my first jar the next day, so tasty and lovely on hamburgers which I've been wanting all the time this summer.  Or even on the top of hotdogs, sandwiches, or even by themselves.


Curry Pickle
Original recipe from: homemade trade
Recipe makes 4 - 500ml jars

8 cups thickly sliced cucumbers (a bit extra would be good too)
3 small onions
1 tablespoon pickling salt
2¾ cups cider vinegar
1¾ cups sugar
1 tablespoon curry powder
2 teaspoons pickling spice
1 teaspoon celery seeds 

1 teaspoon yellow mustard seeds

Remove the cucumber ends and then cut into thick slices. Thinly slice your onions and place with the cucumber in a large non-reactive bowl. Sprinkle with pickling salt and let stand, covered, for 24 hours.

Prepare 500ml jars, lids and rings. Wash in warm soapy water and then boil 5 minutes in the canning pot.

Drain the cucumbers and rinse them three times with cold water, draining thoroughly.

Combine your remaining ingredients and bring to a boil over high heat in non-reactive pan.

Add the cucumbers and onions and return just to a boil before removing from heat.

Remove hot jars from the canner and fill with vegetables, using a slotted spoon to remove from the pickling liquid. Pack into jars and pour in liquid, leaving 1/2 inch headspace.

Process 10 minutes for pint jars (500ml) and 15 minutes for quart jars (1 liter).