Curry Pickles
Recipe: #13560
July 31, 2014
Categories: Snacks, Cucumber, Canning/Preserving, Fat Free, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Old handwritten recipe, no name just ingredients has mustard ginger curry, have to brine overnight no amount was given for cukes so I'm guessing one old recipe says 8 the rest say 24 enough to fill 4 qt jars, always look at ball canning this is not a beginners recipe, viola reeves killion probably 1930s. Yield 4 quarts"
Original is 4 servings
Ingredients
- BRINE
-
-
-
-
- SAUCE
-
Nutritional
- Serving Size: 1 (1084.3 g)
- Calories 377.2
- Total Fat - 1 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 28335.9 mg
- Total Carbohydrate - 84.6 g
- Dietary Fiber - 3.1 g
- Sugars - 80.5 g
- Protein - 2.7 g
- Calcium - 115.7 mg
- Iron - 1.9 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Brine the pickles over night; drain.
Step 2
Pack pickles in hot sterilized quart jars, pour sauce over them seal.
Step 3
If ball says water bath do it.
Tips
No special items needed.
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