CURRY PICKLES

These easy curry pickles are the perfect combination of sweet, zesty and crunchy. Perfect on sandwich, steak, burger or enjoy them as a snack on their own! Learn everything you need to know about how to make them.

5 from 2 votes

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Prep Time 1 20

Cook Time 10

Total Time 1 30

Course Side Dish

Cuisine European, Polish

Servings pints

Calories 277 kcal

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.

Notes

Follow Altitude Adjustments: If you live at a high altitude, follow altitude adjustments for water bath processing to ensure proper sterilization.

Label each jar with its contents and the date it was processed in the water canner. Store jars in a cool, dry area away from sunlight.

Nutrition

Calories: 277kcalCarbohydrates: 64gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 208mgPotassium: 886mgFiber: 4gSugar: 56gVitamin A: 1360IUVitamin C: 31mgCalcium: 95mgIron: 2mg

Keyword Curry Pickles, Home Canning, Pickling, Preserving

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