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Curry Sweet Pickles

March 13, 2020 by Homestead Lady 8 Comments

Here’s an old fashioned sweet pickles recipe from my family’s kitchen but with a savory twist! This curry sweet pickles recipe is an easy recipe for beginner canners!

If you’re new to canning and need some basic information to get started, we have a canning tutorial post that can help. The article covers both water bath and pressure canning, as well as the equipment needed to start preserving food this way. For pickles, you will need a water bath canner, FYI.

—->>>Click to Learn or Refresh Your Memory with Canning Tips<<<—-  

Uses for Curry Sweet Pickles

If you’re a fan of sweet pickles or bread and butter pickles, then you’ll love these curry sweet pickles! The truth is, curry pickles can blend well into tuna mixes, Thousand Island dressing and deviled eggs just like any pickle. However, you might want to consider including them:

  • as a topping for traditional Indian dishes like dahl, curries and stuffed into chapatis
  • paired with fermented foods like cultured cream and sauerkraut
  • on Charcuterie boards with cold cuts and fruit
  • laid on fresh bread with even fresher feta cheese

You could also simply eat these curry pickles because it’s your birthday or picnic day or Wednesday!

Pickles are delight. As Meera Sodah writes in my favorite of her Indian cookbooks, Made in India,

“Pickling is believed to have started in India around 4,000 years ago as a way of preserving perishable food. In many parts of India..where locals rely on seasonality, pickling is still a fiercely popular activity. Many, however – my self included – just pickle for pleasure.”

Incidentally, I highly recommend Made in India to anyone interested in learning to cook authentic Indian food. The recipes are entirely accessible for someone who didn’t have the good luck to be raised cooking Indian food. Meera’s prose is engaging and her food is pure joy. Plus, the pictures are exquisite! Get your own copy of Made in India below:

Curry Sweet Pickles Canning Recipe

Pickles are about the easiest thing on God’s green earth to preserve and you can easily make this recipe even if you’re new to canning. The combination of sweet pickle flavor with the richness of curry will make this a favorite recipe for your family.

Curry Sweet Pickle Canning Recipe

Curry Sweet Pickle Canning Recipe

Ingredients

  • 8 lbs. of Pickling Cucumbers
  • 3 lbs. of Sweet Onions, finely sliced
  • 1/2 Cup Sea Salt, for overnight brine
  • 4 Cups Apple Cider Vinegar
  • 4 Cups Raw Sugar
  • 2 Tbsp. Mustard Seed
  • 1 1/2 Tbsp. Celery Seed
  • 1 tsp. Curry Spice, or Plain Turmeric*
  • 1 1/2 tsp. Whole Cloves
  • 1 1/2 tsp. Whole Peppercorns, optional

Instructions

  1. Wash and sterilize 12 pint jars with lids and rings.
  2. Wash the pickles thoroughly but gently to remove all dirt. Trim the bottoms and tops and be sure to remove any trace of cucumber blossoms.
  3. Thinly slice the onions.
  4. Place the cucumbers and sliced onions into a large, non-reactive bowl and sprinkle with the sea salt. Mix thoroughly by hand until the salt is mixed in and begins to dissolve. Cover with a few inches of ice and a damp towel. Leave overnight in a cool place.
  5. In the morning, dump the cucumbers and onions and rinse them to remove the salt. Set aside.
  6. Make the syrup to fill the jars by combining the vinegar and sugar. Dissolve the sugar over medium/high heat. Add the mustard seeds, celery seeds, cloves and peppercorns among the jars.
  7. Add the cucumbers and onions to the syrup to heat them thoroughly by bringing the mixture to a boil.
  8. Pack the jars firmly with the cucumber and onion mixture. Once firmly packed, fill the jars to 1/2" below the rims with the syrup mixture.
  9. Process jars in a water bath for 10 minutes.  Remove jars to to a kitchen towel without touching the lids overnight.  
  10. Wait at least a month before you open a jar of the curry pickles to give them enough time sit in the syrup.

Notes

*Chances are you're reading this recipe because you like that robust curry flavor. If not, you can use plain turmeric for it's spicy flavor and beautiful color.

Always follow the instructions for your canner or guidelines that can be found at National Center for Home Food Preservation.

© Homestead Lady

 
Other Pickled Recipes You Might Enjoy

Remember that experimentation is one of the joys of canning and pickling is a safe way to try new flavors. Here are some other recipes you might like to make.

Pickled Foods

Pickled Pepper Recipe for Home Canning

Photo Credit: practicalselfreliance.com

How to Make Garlic Dill Sour Pickles (Fermented Pickles!)

Photo Credit: nourishedkitchen.com

Pickled Green Tomatoes: Don’t Knock It ’Til You Try It! Fast & Easy!

Photo Credit: www.simplycanning.com

Simple Pickled (Lactofermented) Beets (Gluten Free, Paleo, Vegan)

Photo Credit: www.smallfootprintfamily.com

How to Pickle Onions: Pickled Red Onions Recipe

Photo Credit: snappygourmet.com

How to Quick Pickle Radishes

Photo Credit: eatingrichly.com

Pickled Cauliflower

Photo Credit: www.recipegirl.com

Pickled Asparagus | A Blue Ribbon Recipe

Photo Credit: afarmgirlinthemaking.com

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Curry Sweet Pickles

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Filed Under: Prepared Tagged With: Gluten Free, Home Storage and Preparedness, Make it Yourself, Preserve

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Reader Interactions

Comments

  1. Chelsea Duffy says

    June 3, 2020 at 1:51 pm

    These sound delicious! I love curry and I love pickles, so wow! I can’t wait to try them!

    Reply
    • Homestead Lady says

      June 7, 2020 at 4:32 am

      They go well with practically anything and I hope you enjoy them!

      Reply
  2. Vladka says

    June 4, 2020 at 12:25 pm

    I love pickles but never made them with curry. Can’t wait to try this recipe, thanks

    Reply
    • Homestead Lady says

      June 7, 2020 at 4:32 am

      I hope you enjoy them!

      Reply
  3. Sarah says

    July 30, 2020 at 7:43 pm

    Hi, I feel like I’m going crazy because I’ve ready this recipe five times now and can’t actually see at what part you are meant to add the curry seasoning. Help?

    Reply
    • Homestead Lady says

      July 31, 2020 at 3:05 am

      That happens to me all. the. time. No worries, it’s right there under the celery seed – 1 tsp curry spice, or plain turmeric. You can add more or both – basically adjust for taste.

      Did that help? Let me know if not and I’ll see what I can do. I hope you like them!

      Reply
      • Sarah says

        August 11, 2020 at 11:15 pm

        Ahhh thank you!! I knew it was my brain deceiving me. Onward to making curry pickles tonight!!

        Reply
        • Homestead Lady says

          August 21, 2020 at 10:05 pm

          So glad – I hope you love them! Be sure to let them sit for at least a few months before you break into a jar so they can develop full flavor. Let me know how it turns out, if you remember!

          Reply

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