Grandma Coy'S Curry Pickles
Grandma Coy's Curry Pickles offer a tangy, spicy flavor with a hint of curry, perfect as a condiment or snack for those who enjoy bold, homemade preserves.
Ingredients
Instructions
- Wash cucumbers and drain.
- Combine salt and water.
- Pour saltwater over cucumbers.
- Let stand for 5 hours. Drain and rinse thoroughly.
- Mix remaining ingredients: vinegar, sugar, curry powder, mustard seed.
- Heat mixture to boiling.
- Pour hot mixture over cucumbers in sterile jars.
- Heat to boiling again, then pack into jars, seal immediately.
Tips & Substitutions
For a spicier kick, consider adding a pinch of chili flakes to the vinegar mixture. If cucumbers are not in season, you can substitute with zucchini or pickling squash. Ensure your jars are properly sterilized to prevent spoilage, and keep the pickles refrigerated for best flavor development. Taste the brine before pouring it over the cucumbers to adjust sweetness or spice levels to your liking.
Serving Suggestions
These curry pickles make a fantastic side dish for grilled meats or sandwiches. They pair beautifully with Beef Stew - Crock-Pot Or Oven, adding a tangy contrast. Serve them alongside a charcuterie board or as a topping on burgers for an unexpected twist. Enjoy them as a zesty addition to your next picnic.
Storage & Reheating
Store your curry pickles in a cool, dark place for up to a year, but for optimal flavor, consume them within six months. Refrigerate after opening, and they should last for several months. Always use clean utensils to avoid contamination when serving to maintain freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Coy'S Curry Pickles contains roughly 1723 calories, with 71g protein, 301g carbohydrates, and 68g fat. It is an excellent source of dietary fiber (921% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2522mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cucumbers for this recipe?
Absolutely! While the recipe calls for large or small cucumbers, you can use any pickling variety, such as Kirby or Persian cucumbers. Just ensure they are fresh and firm for the best crunch and flavor.
How long do the pickles need to sit before they're ready to eat?
After sealing the jars, it's best to let the pickles sit for at least a week in the refrigerator to allow the flavors to meld. However, for optimal taste, waiting two to three weeks can enhance the flavor profile significantly.
Can I adjust the sugar in the recipe?
Yes, you can reduce the sugar if you prefer a less sweet pickle. Consider using natural sweeteners like honey or agave syrup as alternatives, but remember that this may slightly alter the texture and flavor of the final product.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).