Curry Pickles

⏱ 510 mins 🍽 4 quarts 🌶 indian 🏷 Canning

This is a traditional Indian canning recipe for curry-flavoured pickles, likely dating from the 1930s. The process requires an overnight brine for the cucumbers before they are packed into hot, sterilised quart jars. A spiced vinegar sauce with mustard, ginger, and curry powder is poured over them before sealing. Note that this recipe is not intended for beginners and one should consult proper canning guidelines for safety.

Curry Pickles

Ingredients

  • 1 cup kosher salt
  • 4 cups water
  • 1 cup vinegar
  • 12 cucumbers, sliced thin
  • 2 cups vinegar
  • 2 cups water
  • 1 1/2 cups sugar
  • 2 teaspoons celery seeds
  • 1 teaspoon dry mustard
  • 1 teaspoon dry ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder

Method

  1. Prepare a brine for the pickles and leave them to soak overnight.
  2. Drain the liquid from the brined cucumbers.
  3. Place the drained pickles into hot, sterilised quart jars.
  4. Cover the pickles with the prepared sauce and seal the jars securely.
  5. Process the jars in a water bath if recommended by current canning guidelines.

Nutrition (per serving)

Sodium28328400 mg

Recipe details

CategoryCanning
Cuisineindian
AuthorDienia B.