Curry Quick Pickles

  • Total Time:
  • Servings: Makes 2 quarts
  • Time(Other): Plus overnight brining

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  • 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)

How to make this recipe

  1. 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.

Contributed By Photo © Tina Rupp Published August 2009

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