Crunchy and absolutely delicious, these are the curry pickles of summer.
Yes, these may be the pickles of your dreams.
For one thing, if you grow salad style cucumbers, (we have a “burp-less” variety) and your vines are doing VERY WELL this season like ours are, you may at this point of the season have a virtual
Plethora of Possible Pickles.
If so, try this recipe.
When cucumbers are picked at their peak, and you peel then bite into their absolute CRUNCH, you have got something good, here, very good. Don’t try the recipe unless you KNOW the cukes are crisp. Grocery store cucumbers will likely not work, especially not waxed! Garden and farmer’s market cucumbers will be tops. These turned out so well I cannot wait to open up a jar in the dead of winter.
Recipe adapted from Home Canning and Preserving, by Anne Borella Makes 5 pints
- 6-7 large garden fresh cucumbers, 6-8 inches long
- 1/3 c. coarse salt
- scant tbsp. quality curry powder
- 4 c. apple cider or white vinegar
- 2/3 c. local honey
- 1/4 c. mustard seed
Wash and peel cucumbers. Trim each end. Slice in half lengthwise, then in half again. Slice out seeded areas. Cut into 3/4 inch width, and 3 or so inch long slices. Place in a large stainless steel or ceramic bowl. Pour in water to cover the cucumber pieces, add salt and stir to blend. Cover and let stand 2 hours at room temperature. Drain and rinse thoroughly with cold water. Combine remaining ingredients in a saucepan. Bring to a boil. Meanwhile sterilize 5-6 ideally wide mouth canning jars in boiling water and canning kettle. One at a time, pack jars with cucumbers then fill to 1/8 inch of brim with pickling liquid. Seal immediately, then process 5 minutes in boiling water bath.
I let the jars cool, then chilled one of them. Couldn’t wait. They are really, really tasty. Go on, try one!
http://www.nytimes.com/2013/07/10/dining/homemade-pickles-require-just-three-ingredients.html?_r=0 (3 ingredient pickles)
My kosher dills (The Pickle Chronicles)
4 Comments Add yours
these look amazing! Any suggestions for high altitude?
Thank you, Margaret, they are really something! This summer I’m canning at 5003 feet in northern Colorado, but I made this recipe (with pickling cucumber slices) and great success in Paonia last summer at about 5645 feet. Here’s some high altitude canning/boiling advice I found:
Table 1: Approximate boiling temperatures of water at various altitudes
Sea Level 212 degrees F
2,000 ft. 208 degrees F
5,000 ft. 203 degrees F
7,500 ft. 198 degrees F
10,000 ft. 194 degrees F
Fruits, tomatoes and pickled vegetables can be safely canned in a boiling water bath. However, because the temperature of boiling water is lower at higher elevations, you need to increase the processing time by one minute for each 1,000 feet above sea level if the sea level time is 20 minutes or less. If the processing time is more than 20 minutes, increase by two minutes per 1,000 feet.
Hope this helps and that you find much joy in eating these curry pickles!
hey thank you that help!!
You are welcome!