Curry pickled cucumbers is probably my favorite version of pickles. They are much better than store-bought. You can prepare them very easily and without pasteurization! This is a very simple and quick recipe. You can prepare the whole thing in 15 minutes and the cucumbers are ready to eat the next day. All you have to do is leave the ready-made jars for a few hours so that they have time to get the taste of the brine and you can eat them.
Below you will find a recipe for mild cucumbers with curry spice, but if you prefer a spicy version, you can add a tablespoon of hot paprika to the brine. For pickling, it is best to use small and medium-sized cucumbers. Avoid overgrown cucumbers, which have large seed pockets, which will make them less crispy and springy (for accuracy, I think cucumbers up to 10 cm long and up to 3 cm wide will be best).
If you want to be sure that the cucumbers will be springy, you can put the washed cucumbers in cold water before marinating. Cucumbers can stay in a bowl of cold water for several hours if you have that much time, but soaking is not necessary.
What salt to use to pickle cucumbers?
Although many blogs recommend using only non-iodized rock salt for preserves, I usually use iodized rock salt and have never had a problem with pickling. So don’t worry if you don’t have non-iodized salt – cucumbers will definitely come out. If you use sea salt, remember that it is saltier than rock salt. So you can add a little less or prepare a little more salty cucumbers, it all depends on your preferences.
Cucumbers can be cut into slices, lengthwise or crosswise. You can also cut them into quarters, but if you want to eat them on sandwiches like I do, then slices will work better. If you don’t like cucumbers with the skin on, you can peel the cucumbers before slicing.
When puting cucumbers into the jars do not force the slices into them. Remember that the jar must also fit the brine.
I recommend adding grape leaves and/or cherry leaves and/or currant leaves to the jar. Depends on what you have on hand. I add such leaves to all cucumber pickles. Thanks to the tannins present in the leaves, cucumbers will be crispier and better preserved. It is also popular to add oak or raspberry leaves to cucumbers. Add the ones you have the easiest access to.
When pouring the brinr, remember that all ingredients must be below the surface of the water. Otherwise, cucumbers may go moldy.
Remember to use only undamaged caps and jars for preparing preserves. It’s best to have a few extra caps on hand in case the ones you have prepared turn out to be damaged. If the cap leaks or does not want to be sucked in, you should use a different one.
If you use freshly boiled-hot jars, hot brine to prepare the pickles and close the jars right away, you won’t have to preserve them! The jars and the pickles are hot enough to seal themselves. You can easily store cucumbers closed in this way all winter in the pantry, as long as you don’t eat them first ;).
Perfect for vegan, vegetarian, flexitarian, pescatarian and gluten-free diets.
The following proportions make 6 half-liter jars full of delicious cucumbers, lunch portions.
Read the step-by-step recipe on how to prepare currypickles and watch the video below the recipe.
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Polish Curry Pickles Recipe
- 1 kg cucumbers
- 1,5 l hot water
- 1,5 cup vinegar
- 2 cup sugar
- 2 tbsp salt
- 2 tbsp curry powder
- 1 tsp sweet paprika
Dodatkowo do każdego słoika
- 1 tsp mustard seeds
- 2 cloves garlic (unpeeled)
- 2 bay leaves
- 5 grains black pepper
- 5 grains allspice
- 2 slices horseradish root
- 1 grape leaf (or currant or cherry)
- 1 handful dill
- Wash cucumbers and cut into thin slices (lengthwise). Cut the horseradish root into slices about 3mm thick. Cut the garlic head in half crosswise (don't peel the garlic). Dill (preferably with umbels) can be cut into smaller pieces, thanks to which it will be easier to put the cucumbers in the jar.1 kg cucumbers
- Wash and sterilize the jars and caps thoroughly. Put all the spices, dill, horseradish, garlic and leaves, e.g. grape, into hot scalded jars. Then put the cucumber slices vertically, evenly into each jar. Cucumbers cannot be packed too tightly so that there are no air bubbles in the jar and the liquid can easily fit in.1 tsp mustard seeds, 2 cloves garlic, 2 bay leaves, 5 grains black pepper, 5 grains allspice, 2 slices horseradish root, 1 grape leaf, 1 handful dill
- Prepare the brine. Add sweet paprika and curry to the pot. "Fry" the spices without the oil, stirring all the time so as not to burn them. Heat until the aroma is released (several to several tens of seconds). Then add hot water, salt, sugar and vinegar. When the sugar dissolves and the marinade boils, you can remove it from the heat.1,5 l hot water, 1,5 cup vinegar, 2 cup sugar, 2 tbsp salt, 2 tbsp curry powder, 1 tsp sweet paprika
- Pour the hot brine into jars filled with cucumbers. Make sure that the liquid covers all the ingredients so that nothing goes moldy. Close the jars with scalded caps. Jars with hot brine will seal themselves and there is no need to pasteurize them.When the jars have cooled down, you can put them in a cupboard and store them all year round. Cucumbers are ready to be eaten the next day.However, if for some reason the jars did not close, you can pasteurize them.
Percent Daily Values are based on a 2,000 calorie diet