Last week we tested a Food and Wine recipe for some slapdash curried pickles, and they were delicious! Although we didn’t take the time to can them properly (come on, we knew they wouldn’t last) it is entirely possible to do so if you are so inclined.
We used English cucumbers, but feel free to pickle any vegetable your little heart desires. Radishes, cabbage, peppers, beets….’tis the season, after all!
The original recipe from Food and Wine:
Curry Quick Pickles
- 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.
So difficult and time-consuming, we know. The benefit is, people will probably assume that you slaved for hours over these, so as long as they don’t follow this blog, you get props.
One tip- we forgot to use unseasoned rice vinegar and used our sushi vinegar instead. While it still turned out to be yummy, the pickles were a bit sweet. Next time, we are going to use the unseasoned vinegar and perhaps reduce the sugar by a tad. It should be noted that this is completely a personal taste issue, and that your recipe can be tweaked accordingly. Have fun!