Curried Refrigerator Pickles
Recipe: #24617
August 07, 2016
Categories: Curries, Snacks, Cucumber, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Spices, more
"Got this at our local Farmers Market. This needs to sit in the refrigerator for at least 3 days. It makes 2 - 1 quart mason jars."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (179.2 g)
- Calories 223.7
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 32.5 mg
- Total Carbohydrate - 53.2 g
- Dietary Fiber - 1.1 g
- Sugars - 51.3 g
- Protein - 0.8 g
- Calcium - 27.3 mg
- Iron - 0.8 mg
- Vitamin C - 3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slice cucumbers into 1/4 inch rounds.
Step 2
Fill 2 mason jars with cucumbers.
Step 3
Combine remaining ingredients in a medium pot and heat on stove top until sugar dissolves. Remove from heat and cool to room temperature.
Step 4
Pour brine in equal amounts over cucumbers in jars, topping off with water if needed.
Step 5
Cover with lids and rings and refrigerate for a minimum of 3 days before serving.
Tips
- 2 wide mouth 1-quart canning jar with rings and lids.
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