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!
My kosher dills (The Pickle Chronicles)