Tuesday, October 28, 2008
Fridge Pickles with Curry
Got this recipe from a friend who now lives elsewhere in the world. It was such a gift to a pickle freak like me! Halved it because it made too much juice for my jars, and recently added my own touch with the curry. The original recipe called for 1 t turmeric, which turns the pickles yellow but does not add a distinctive taste, and for dill weed in place of peppercorns. You can also make it simply with water, vinegar and salt. The pickles will taste fine and will appear white like kosher pickles.
3 clean, dry 16-oz mayo jars or similar sized jars with lids that seal
about 4 medium-sized cucumbers
lightly bruised black peppercorns (optional)
1 3/4 cup water
1 cup vinegar (the kind that is only 5% acetic acid)
1/4 cup salt
about 1/2 t curry
If using black peppercorns, put a few in the bottom of each jar. Wash the cukes and cut into spears, cutting off extra seeds if necessary. Trim the ends of the spears so that they fit into the jars. Loosely pack each of the jars with the cucumber spears. Place a liquid funnel in the top of each jar.
In a pan, combine the water, vinegar, salt and curry, and bring to the boil, stirring until the salt is completely dissolved. While the liquid is still hot, ladle it through the funnels into the jars until each jar is full, with about a centimeter of air space at the top. Close the jars tightly and, as soon as they are cool enough to handle, shake well. Store the jars upside down in the fridge for the first 24 hours. This way the tops of the cucumbers will pickle. For best results, store the pickles in the fridge for another day or two before serving.