Curry Cucumber Pickles

….Pickled cucumbers are so versatile and delicious. Here is a quick and easy recipe for making special pickles at home. As summer approaches, I suddenly remember the curry cucumber pickle that my second daughter loved when she was young. My younger daughter used to eat a variety of foods without being a picky eater, and she even enjoyed side dishes and pickled vegetables that adults liked. Her eating habits seem to be consistent even now. She used to request a variety of foods from me too, my second daughter who now cooks a variety of dishes and even shares them with the family, such a lovely daughter!

Today, I made a curry cucumber pickle. It has always been a perfect companion for pizza or pasta. This pickle has a distinct flavor with a mild curry aroma. Initially, I used Korean cucumbers to prepare it, but any variety of cucumbers suitable for pickling can be used. Additionally, I included celery, which happens to be a favorite of my husband’s.

Servings: 850 ml x 2 bottles and 350 ml x 5 bottles

Time: 50 minutes plus 2 hours for salting the vegetables

Ingredients:

1. 10 cucumbers, cut into 1/2-inch pieces
2. 3 onions, cut into 1-inch pieces
3. 5 celery stems, peeled and cut into 1-inch pieces
4. 2000 ml water
5. 70 g sea salt

For the pickle sauce:

1. 5 cups apple vinegar(essential)
2. 4 tbsp red peppercorns(or black peppercorns)
3. 2 tbsp triple crunchy mustard
4. 400 g (2 cups) sugar
5. 2 tbsp potato starch
6. 1 tbsp ginger juice
7. 2 stick of curry

Cooking Instructions:

1. Arrange the cucumber, celery, and onion on a tray. Set aside.

2. Mix the water and sea salt in a bowl to dissolve.

3. Pour the saltwater over the vegetables and let them soak for 2 hours.

4. Meanwhile, heat a pot over medium heat and add the apple vinegar, sugar, ginger juice, red peppercorns, triple crunchy mustard, and curry. Bring the mixture to a boil, stirring until well mixed.

5. Turn off the heat and let it cool down.

6. After 2 hours, drain the vegetables using a strainer and let them sit for 30 minutes.

7. After the pickle sauce has cooled down, place the vegetables into a jar( sterilize the glass jar and lid).

8. Pour the pickle sauce into the jar.

9. Cover the jar with a lid and refrigerate for 2–3 days before consuming.

You can also view this recipe on instagram.

https://www.instagram.com/p/CuKGyuLL5w8/