My F&W

quick save (...)

Advanced Search

Rating ( 0 )
0
Rate This
Comments
Save
Go to My F&W

Curry Quick Pickles

© Tina Rupp

Curry Quick Pickles

Contributed by Grace Parisi

TOTAL TIME: 20 MIN Plus overnight brining
SERVINGS: Makes 2 quarts

•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

Plus: F&W's Canning and Pickling Guide

slideshow More Pickle Recipes

Vegetables
3 tablespoons kosher salt
1 tablespoon sugar
1/2 cup thin matchsticks of fresh ginger
6 garlic cloves
1 teaspoon Madras curry powder
1 1/4 cups unseasoned rice vinegar (4.3 percent acidity)

Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, ginger, garlic, curry powder and rice vinegar. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Add enough water to cover the vegetables and keep them submerged. Close the jars and refrigerate overnight or for up to 1 month.

You Might Also Like

(0)

You must be logged in to comment. or

advertisement

advertisement