Quick Curry Pickles

Quick Curry Pickles
Yield: Makes one pint


  • 3 small Kirby cucumbers, peeled in stripes and thinly sliced
  • 1/4 red onion, thinly sliced
  • Kosher salt
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/2 cup cider vinegar
  • 1/2 cup sugar
  • 1 small dried red chile
  • 1/2 teaspoon grainy mustard
  • 1/4 teaspoon mild curry powder

Make It

1. 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.

2. 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.

3. 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.

4. 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.