Quick Curry Pickles
at-a-glance
Serves Makes one pint
3 small Kirby cucumbers, peeled in stripes and thinly sliced
¼ of a red onion, thinly sliced
Kosher salt
½ teaspoon black peppercorns
½ teaspoon coriander seeds
½ cup cider vinegar
½ cup sugar
1 small dried red chile
½ teaspoon grainy mustard
¼ teaspoon mild curry powder
- In a plastic or stainless steel colander, toss the cucumber and onion slices with 1 tablespoon of salt. Top with ice cubes, place the colander over a bowl and refrigerate for 1 hour.
- Remove the ice and rinse the cucumbers and onions thoroughly, then press with paper towels to dry. Pack the cucumbers and onions into a pint-size glass jar.
- In a small saucepan over medium heat, toss the peppercorns and coriander seeds until fragrant, about 3 minutes. Carefully pour in the vinegar, sugar and chile and stir until the mixture is steaming and the sugar is dissolved. Stir in 1 teaspoon of salt and the mustard and curry powder.
- Pour the hot pickling liquid over the cucumbers and let cool. Cover and refrigerate for at least 6 hours (overnight is better, but if you have a craving…) or for up to 3 weeks.
