Curry Pickles
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 4:46pm

Ingredients




8 cups peeled sliced pickling cucumbers
2 cups thinly sliced onions
1 tablespoon coarse pickling salt
2 1/2 cups white vinegar
2 cups granulated sugar
2 teaspoons curry powder
1/4 teaspoon pepper

Preparation

1 Place cucumbers, onions and salt in large bowl. Stir. Cover and let stand on counter overnight. Drain. Rinse with cold water. Drain again well 2 Combine vinegar, sugar, curry and pepper in a large pot. Stir. Bring to a boil, stirring occasionally. 3 Add cucumber mixture. Return to a boil. 4 Pack vegetables into hot sterilized pint jars to within 1 inch of top. Fill with brine to within 1/2 inch of top. 5 Place sterilized metal lids on jars and screw metal bands on securely. Process in a water bath for 10 minutes.