in Recipes

curry cucumbers

updated

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Ingredients for 1 servings:

  • 2 kg cucumber(s) (pickling)
  • 250 g onion(s) (pearl)
  • 150 g salt
  • 2 bunches of dill
  • ¾ liter vinegar
  • 500 g sugar
  • 1 stalk(s) cinnamon
  • 1 piece(s) ginger root
  • 10 peppercorns
  • 5 cloves
  • 2 tbsp curry powder
  • 1 pack of preserving aid

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Deseed and dice the cucumbers. Peel the onions. Bring 1 liter of salted water to a boil. Cook the cucumbers and onions for 3 minutes. Remove with a slotted spoon. Roughly chop the dill. Layer the cucumbers and onions alternately in jars. Boil the vinegar, sugar, cinnamon, ginger, peppercorns, cloves, and curry for 10 minutes until a broth forms. Pour over the cucumbers. Add the preserving agent according to the instructions and seal the jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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