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Curried Cucumber Pickles from The Pickled Pantry Cookbook

In my quest to justify my massive collection of mason jars I have been canning so much this year! And I know there will be more to come. This unusual bread & butter style pickle comes from the new pickling cookbook, The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More. It is a neat book and has a feature which should be well liked – small batch canning/pickling of one jar! No need to prep 6 or 7 jars or be faced with eating that much either. You can of course easily double or triple a recipe if you like!

I doubled the recipe, but wrote it as presented in the cookbook below, for a single batch. Although she calls for each batch making 1 pint jar I found it made quite a bit more – with the doubled batch I got 4 pint jars. Maybe I could have packed the pickles tighter? Or that my onion was bigger? I don’t know. So your results may vary.

Curried Cucumber Pickles

Ingredients:

  • 2½ cups thinly sliced pickling cucumbers, ends discarded (scrubbed gently before cutting)
  • ½ onion, peeled and thinly sliced (I used a sweet onion)
  • 1 Tbsp fine sea salt
  • ½ cup apple cider vinegar
  • ½ cup sugar (used organic)
  • 2 Tbsp raisins
  • 1½ tsp mild curry powder
  • ½ tsp coriander seeds
  • ½ tsp mustard seeds

Directions:

For the jars, lids and bands –

Wash your canning jars, lids (new ones always) and bands in hot soapy water, rinse well. Heat a saucepan of water to boiling, turn off the heat and add in the lids and bands, set aside. Fill your canning pot or stock pot with water, add the jars and bring to a boil. Turn off the heat and leave jars in it until ready to pack.

To make pickles –

Combine the cucumbers, onion and salt in a large bowl. Add ice water to cover and let soak for at least 2 hours, up to 6 hours. Drain and taste a slice of cucumber for how salty it is. If too salty rinse in water (I found it was fine)

Combine the cider vinegar, sugar, raisins, curry powder, coriander seeds and mustard seeds in a small saucepan. Heat to boiling, stirring to dissolve the sugar.

Pack the cucumbers into the clean 1 pint canning jars (drain before using), leaving ½” headspace. Pour in the hot vinegar mixture, leaving ½” headspace. Remove any air bubbles and seal with a lid and band.

Process in a boiling water bath for 10 minutes (if above 1,000 ft in elevation add 1 minute more for each 1,000 foot gain). The jars should be upright, with at least 2″ of water above the tops – I find for small batch canning that Ball Home Canning Discovery Kit works well.

Remove carefully and place on a towel covered cooling rack. Let cool undisturbed for 12 hours, check that the lids have popped (that when pressed on do not move and are flat). Store in a cool and dry place, do not open for at least 6 weeks to allow the flavors to develop. I mark the lids with a permanent marker so I know when they were made.

I got 2 pints, recipe says 1 pint.

~Sarah

FTC Disclaimer: We received a copy of the book for potential review.

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