Cucumber season is here, and the challenge lies in finding creative ways to use up all those cucumbers. From refreshing cucumber salads and crunchy pickles to zesty tzatziki sauces, the possibilities are endless. You can blend cucumbers into refreshing smoothies, slice them for crisp snacks, or even experiment with cucumber-infused cocktails. In the midst of all this, cucumbers take on a new character when used to craft my Curry Pickles recipe. This curry pickles recipe offers a completely homemade approach, using simple ingredients that come together to create a pleasantly tangy, vividly yellow, and crave-able pickle.
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Curry Pickles are easy to make and a delicious addition to dinners or sandwiches. These pickles are prepared by being immersed in a brine infused with mustard seeds, allspice, garlic, bay leaves, fresh flowering dill, and the warm embrace of curry powder. I love these flavors, which is why curry pickled cucumbers have become one of my favorite winter preserves and a staple in my pantry.
When you serve these curry pickles to friends, be prepared for them to disappear quickly. Everyone will be curious about the recipe, and you can direct them here!
WHAT ARE CURRY PICKLES?
Curry pickles are a unique and flavorful twist on traditional pickled cucumbers. They are made by infusing cucumbers with a blend of spices typically found in curry dishes, such as mustard seeds, garlic, bay leaves, and curry powder. The result is a delightful combination of crispness and rich, aromatic flavors. These pickles can be enjoyed as a side dish, a zesty sandwich topping, or a stand-alone snack, adding a deliciously spicy kick to your culinary adventures.
WHAT YOU’LL NEED TO MAKE CURRY PICKLES
See the recipe card for full information on ingredients and quantities.
- Pickling cucumbers
- Curry powder
- Garlic cloves
- Mustard seeds or pickling spice
- Dry bay leaves
- Fresh heads flowering dill
- Water
- Granulated sugar
- White vinegar
- Pickling or canning salt
- Allspice berries
HOW DO YOU MAKE A PICKLE?
When it comes to pickles, you have options: the slow, natural fermentation of lacto-fermentation, or the quick and reliable method of canning with a vinegar brine. This curry pickle recipe opts for the second option, allowing you to create these flavorful delights in just a matter of hours. With a the high ratio of vinegar to water in the brine along with the canning salt makes for a no-fail method.
CAN ANY CUCUMBER BE USED FOR MAKING PICKLES?
While you can technically use any type of cucumber for making pickles, it’s generally recommended to opt for cucumbers specifically bred for pickling, often referred to as ‘pickling cucumbers’ or ‘picklers.’ Notably, these cucumbers are typically smaller, boasting thinner skins, and fewer seeds when compared to slicing cucumbers. The main advantages of using pickling cucumbers are their crisp texture, ideal size for fitting into jars, and their superior ability to absorb flavors from the brine and spices. In contrast, slicing cucumbers may result in pickles that are softer or less crunchy, potentially not meeting your desired pickle profile.
Therefore, if possible, it’s advisable to stick with a pickling cucumber for the best results.
HOW TO MAKE CURRY PICKLES
While canning may seem intimidating at first, I’m here to break it down step by step, so you can approach it with unwavering confidence. I assure you that if I can conquer this process, you most certainly can too. For detailed instructions, please look to the recipe card below.
- Begin by washing the cucumbers thoroughly, ensuring to remove of any dirt and cucumber blossoms. Submerge the cucumbers in a large bowl, cover them with cold water and soaking them for 1 to 4 hours. Afterward, drain them thoroughly and trim both ends. Using a mandolin or a knife, slice the cucumbers lengthwise into 1/4-inch slices.
- To each pint jar’s base, add mustard seeds, a clove of garlic, a bay leaf, and a fresh dill head. Place the cucumbers among the sterilized pint jars, firmly packing them as needed for a tight fit, while leaving approximately 1/2 inch of space from the top.
- In a large pot, combine water, vinegar, sugar, salt, allspice berries, and curry powder. Stirring consistently, bring the mixture to a boil over medium heat to dissolve the sugar and salt. Lower heat setting, allowing it to simmer uncovered for about 4-5 minutes.
- Using a wide-mouth funnel, pour the hot pickling brine over the cucumbers. Insert a chopstick between the food and the jar’s two or three times to eliminate any trapped air bubbles. If needed, make adjustments to the headspace by adding more hot pickling brine.
- Wipe the rim of each jar with a clean towel to eliminate any drips. Place the sterilized metal lids on the jars and screw the lids on until fingertip tight. Repeat the filling process until all jars are filled.
HOW TO MAKE WATER BATH
- Use your jar lifter to place the jars into the canner (the jars should be upright) Adjust the water level. Bring water to rolling boil and boil for 10 minutes, starting the timing once the water boils
- After that, turn off the heat and let the jars rest for 5 minutes. Once the 5 minutes have passed, carefully remove the jars from the hot water without tilting them. Place the jars upright on a folded kitchen towel in a draft-free area and let them cool undisturbed for 10 to 24 hours.
- Once the jars are cool, it’s time to check the lids. Ensure that the lids have popped and don’t move or flex when pressed. If any lids spring back, refrigerate those jars and use them within a few weeks. Resist the temptation to open the jars for at least 6 weeks to allow the flavors to develop. Any jars that haven’t sealed properly should be refrigerated immediately.
- Properly sealed jars can be stored in a cool, dark place for up to one year.
CANNING EQUIPMENT
Canning equipment includes necessary tools and containers for food preservation. Common canning equipment includes:
- Canning Jars: Glass jars with airtight lids.
- Canning Pot or Water Bath Canner: A large pot or specialized canner with a rack.
- Canning Funnel: A wide-mouth funnel that helps in filling jars with food and liquids without spilling.
- Jar Lifter: A tool with gripping tongs designed to safely lift hot jars in and out of boiling water or canner.
- Bubble Remover Tool: A tool, often a plastic or wooden utensil, used to remove air bubbles from the jar contents before sealing.
- Canning Rack: A wire rack that fits inside the canner, allowing jars to be suspended in the boiling water without direct contact with the pot’s bottom.
- Thermometer: A food thermometer to monitor and maintain the water temperature during canning.
- Kitchen Towels and Clean Cloth: Used for wiping jar rims, handling hot jars, and cleaning up spills.
- Timer: To ensure that jars are processed for the correct amount of time.
- Large Stockpot: Useful for preparing brine or pickling liquids.
- Labels and Permanent Marker: For labeling jars with the date and contents.
TIPS FOR MAKING CURRY PICKLES
Here are some tips for making delicious curry pickles:
- Choose Fresh Cucumbers: Select fresh, firm cucumbers, preferably pickling cucumbers, for the best results.
- Staining: Try to keep the curry off your countertops, as it can cause stubborn staining.
- Even cucumber slices: Slice the cucumbers evenly to ensure even pickling and a consistent texture. If you have a mandoline, slicing the cucumbers takes all of five minutes. If not, a little careful knife-work will do.
- Use Quality Spices: Use a high-quality curry powder and other spices for a more flavorful result.
- Sterilize Jars: Properly sterilize canning jars and lids to prevent spoilage.
- Pack Tightly: Pack the cucumbers tightly into the jars to minimize air gaps.
- Remove Air Bubbles: After filling jars, use a non-metallic tool to remove air bubbles trapped within.
- Check Seals: After processing, check the seals on the jars. Lids should be concave and not flex when pressed in the center. Unsealed jars should be refrigerated and consumed promptly.
- DO NOT adjust the vinegar/water ratio to lower the amount of vinegar. The acidity in the vinegar is what preserves the pickles and makes them suitable for water bath canning. For a more sour pickle, you can increase the amount of vinegar (but never reduce it).
- DO NOT use table salt: it has additives that don’t work well for canning. If you lack pure canning salt, use kosher salt instead.
RECIPE FAQS
What to do with any leftover pickles and liquid?
If you happen to have leftover pickles and liquid, simply transfer them into a small, clean jar, and store them in the refrigerator. They will transform into tasty refrigerator pickles within a few days.
Can I adjust the level of sweetness or spiciness in the pickles to suit my taste?
Yes, you can adjust the level of sweetness or spiciness in your pickles to suit your taste. The beauty of making homemade pickles is that you have control over the flavor. To make them sweeter, you can increase the amount of sugar.
How to use curry pickles?
Curry pickles can be a delightful addition to various dishes or enjoyed as a flavorful snack. They make a great side with sandwiches or burgers. Simply slice or dice them for wraps, burritos, or tacos. They also pair nicely with cheese and cured meats on a platter. For a quick and tasty snack, mix them with other pickled veggies like onions, peppers, and carrots.
MORE CUCUMBER RECIPES
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Happy Cooking & Baking! -A
Nutritional and calories information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
CURRY PICKLES
Equipment
- 4 Canning jars 750 ml
- Canning pot
- Jar lifter
- Canning funnel
Ingredients
For the brine:
- 1 L water
- 3/4 cup granulated sugar
- 3/4 cup distilled white vinegar (5%-7% acidity)
- 2 tablespoons pickling or canning salt
- 1 tablespoon curry powder
- 4 allspice berries
For the jars
- 4.4 pound pickling cucumbers (2kg) cut into 1/4-inch slices lengthwise
- 4 garlic cloves peeled
- 1 1/2 tablespoons mustard seeds or pickling spice, separated (1/2 teaspoon per jar)
- 4 bay leaves
- 4 fresh heads flowering dill
Instructions
Wash and sterilize pint jars with lids:
- Fill a canning pot halfway with water, add in 4 pint canning jars, bring water to simmer (180 degrees F) over medium heat (You can also run them through the dishwasher with a sanitizing cycle). Let cool, drain the jars and place on a clean kitchen towel (pick one you don't care about, curry stains). Put the lids in a small saucepan, cover with water, and bring them to the barest simmer on the back of the stove. Remove the lids with tongs and lay them out on the clean towel.
Prepare Cucumbers
- Wash the cucumbers thoroughly but gently to remove any dirt, and be sure to remove any traces of cucumber blossoms.Place the cucumbers in a large bowl, add enough cold water to cover them, and let them soak for at least 1 hour, up to 4 hours. Drain well and trim the bottoms and top and discard. Using a mandolin or a knife, slice the cucumbers into 1/4-inch slices lengthwise.
Fill the Jars
- To each sterilized pint jar, add 1/2 teaspoon of mustard seeds, one clove of garlic, one bay leaf, and one fresh dill head. Divide the cucumbers between the sterilized pint jars, packing them firmly as needed for a tight pack, leaving 1/2-inch headspace.
Make the brine
- In a large non-reactive pot (stainless steel or non-stick), combine water, vinegar, sugar, salt, allspice berries, and curry powder.Stir and bring to a boil over medium-heat, occasionally stirring to dissolve the sugar and salt. Reduce the heat and simmer uncovered for 2-3 minutes.
- Working with one jar at a time, place the jar on a heat-protected work surface, such as a wooden cutting board or towel. Using a wide-mouth funnel, slowly ladle the hot pickling brine over the top of the prepared cucumbers, maintaining a 1/2-inch headspace at the top. Insert a chopstick down between the food and the inside of the jar two or three times to ensure there aren't any air bubbles trapped between the cucumbers. Adjust the headspace, if necessary, by adding more hot pickling brine. Make sure all the pickles are submerged under the brine.
- Wipe the rim of each jar with a clean towel to remove any drips. Place the sterilized metal lids on the jars and screw the lids on until fingertip tight. (Do not use excessive force to tighten). Repeat the filling process until all jars are filled.
- Use your jar lifter to place the jars into the canner (the jars should be upright) Adjust the water level. Bring water to rolling boil and boil for 10 minutes, starting the timing once the water boils (Check with the USDA canning guide and adjust the process time for altitude). When complete, shut off heat and allow jars to rest in canner for 5 minutes. After 5 minutes, remove the jars, lifting them out of the hot water without tilting them. Place the jars upright on a folded kitchen towel in a draft-free place and let them cool, undisturbed for 10 to 24 hours.Once they are cool, check that the lids have popped (that when pressed, they do not move and are flat). If any spring back, put them in the refrigerator and use them within a few weeks.Do not open them for at least 6 weeks to allow the flavors to develop. Use within a year. Yields about 4 pints depending on the size of your cucumbers. Sealed jars can be stored in a cool, dark place for up to one year.Jars that have not sealed properly must be refrigerated immediately.