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Curry Quick Pickles

Plus: F&W's Canning and Pickling Guide More Pickle Recipes

Other Time time: Plus overnight brining
total Time: 20 minutes
Yields: Makes 2 quarts

Ingredients

Vegetables

3 tablespoons kosher salt

1 tablespoon sugar

1/2 cup thin matchsticks of fresh ginger

6 garlic cloves

1 teaspoon Madras curry powder

1 1/4 cups unseasoned rice vinegar (4.3 percent acidity)

How to Make It

Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, ginger, garlic, curry powder and rice vinegar. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Add enough water to cover the vegetables and keep them submerged. Close the jars and refrigerate overnight or for up to 1 month.

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