CURRY PICKLES

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Curry Pickles image

Make and share this Curry Pickles recipe from Food.com.

Provided by Suzie_Q

Categories     Vegetable

Time 35m

Yield 3 pints, 6 serving(s)

Number Of Ingredients 7

8 cups peeled sliced pickling cucumbers (2 1/2 pounds)
2 cups thinly sliced onions
1 tablespoon coarse salt (pickling)
2 1/2 cups white vinegar
2 cups granulated sugar
2 teaspoons curry powder
1/4 teaspoon pepper

Steps:

  • Place cucumbers, onions and salt in large bowl. Stir. Cover and let stand on counter overnight. Drain. Rinse with cold water. Drain again well.
  • Combine vinegar, sugar, curry and pepper in a large pot. Stir. Bring to a boil, stirring occasionally.
  • Add cucumber mixture. Return to a boil.
  • Pack vegetables into hot sterilized pint jars to within 1 inch of top. Fill with brine to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a water bath for 10 minutes.

Nutrition Facts : Calories 324.3, Fat 0.3, SaturatedFat 0.1, Sodium 1172.4, Carbohydrate 78.4, Fiber 1.7, Sugar 71.6, Protein 1.5

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