Page 65 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Curry Pickles

Submitted By "Sis" Bobby Gay Dodson Maness Story
Ingredients:

½ cup salt
8 ½ cups water
6 lbs pickling cucumbers, each 3 to 4 inches long
2½ cups sugar
¼ cup mustard seed
4 teaspoons celery seed
1½ tsp curry powder
2 cups white vinegar

Directions:

In a 6-qt saucepot or bowl of a non-corrosive
material or with a non-corrosive lining, stir together
the salt and water until the salt dissolves. Wash,
but do not pare, cucumbers; cut ends from each and
discard; cut crosswise into ¾" to 1-inch slices--
makes about 4 quarts. Add the cucumbers to the
salted water; cover and let stand at room
temperature 6 to 12 hours. Drain cucumbers; rinse
thoroughly in cold running water; drain again. Turn
into an 8-qt saucepot; set aside.

Into a 2-3 qt saucepan turn the sugar, mustard
seed, celery seed, curry powder and vinegar; bring
to a boil, stirring until the sugar is dissolved. Pour
over the reserved cucumbers; stirring often, bring
to a boil. Ladle boiling hot cucumbers and liquid
into hot pint-size canning jars, leaving ¼" head
space. Adjust covers. Process in boiling water.

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