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Evie's Curry Pickles |
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My mother has canned these pickles since I was a girl and |
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| 24 - 26 | | | slim pickling cucumbers**, washed | |
| 8 - 9 | cups | water | ||
| 1/2 | cup | canning salt | ||
| 2 | cups | vinegar | ||
| 2-1/2 | cups | sugar | ||
| 1/2 | cup | mustard seed | ||
| 1-1/2 | teaspoons | curry powder | ||
| 1-1/2 | teaspoons | celery seed | ||
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| Wash pickling cucumbers real good
and slice thin (I used a mandolin). Transfer cucumbers to a large bowl
and cover with 8 to 9 cups of water. Add canning salt and mix; let this
stand for 5 hours. Drain and rinse good. In a large pot add the
vinegar, sugar, mustard seed, curry powder, and celery seed. Heat this
to boiling. Add the rinsed cucumbers and bring to a boil. Remove
from burner and pack into clean pint jars and seal with hot caps at once.
Hmm good! Yield: 5-6 pint jars ** I could not find slim cucumbers so I used 18 average size pickling cucumbers and it worked great. |
