I’ve been obsessing over curry recently. I put it on everything – sweet potatoes, sandwiches, cottage cheese, basically anything you can think of… So the other day I opened my fridge and spotted two shriveling cucumbers (I’m not a huge fan of cucumbers) and the thought occurred to me: Curry Pickles!
I enjoy homemade pickles, especially when they are super easy to whip up. The recipe I use does not require boiling the brine, so it is really just a matter of slicing, mixing, and waiting! Honestly, there isn’t anything quite as satisfying as making something from scratch that is so commonly bought at stores. And of course they taste so much better.
There are many other variations of pickles you can make using the basic recipe below (everything minus the curry). Try adding fresh dill for the classic, fresh basil and oregano and thyme for herbed pickles, or pepper for an interesting twist on the classic.
Curry Refrigerator Pickles
2 medium sized cucumbers
2 cups water
1 cup vinegar
3 tbsp salt
3 tsp sugar
1 tsp curry powder
1 clove minced garlic
1. Slice cucumbers. Thickness is a matter of taste – I like mine rather thick.
2. Combine water, vinegar, salt, and sugar and stir until the salt and sugar are dissolved. Add curry powder and mix it in.
3. In one large or two medium sized mason jars, place garlic and then cucumbers over that. Pour brine mixture over the cucumbers. If the cucumbers are not completely covered, add a little water. Put lid on the jar and make sure it is tight.
4. Place pickles in the fridge and let sit overnight before enjoying.