Quick Curried Pickles
Source: CUESA’s Foodwise Teens
You can use this recipe to pickle carrots, beans, cauliflower, small onions or a mix of veggies—get creative!
Makes 5 pints
4 cups water
2 cups apple cider vinegar
⅔ cup sugar
7 tablespoons salt
1¼ teaspoon curry powder
5 pinches crushed red pepper flakes
5 cardamom pod
5 bay leafs
Prepare the brine by combining water, vinegar, sugar, salt and curry powder in a saucepan. Bring to a boil over medium heat until sugar, salt and curry powder are dissolved. Let cool.
In each jar place one pinch of crushed red pepper flakes, one cardamom pod and one bay leaf.
Fill the jars with sliced carrot sticks or rounds and pour brine over the top, leaving a ½ inch at the top of each jar. Seal with a lid.
Label with date produced and store in the refrigerator. Refrigerate for three days before using. Pickles will keep up to three weeks.