Curry Pickles

7 ingredients
6 steps

Ingredients

  • 45 cucumbers, sliced thin
  • 7 Tbsp. pickling salt
  • 1 qt. vinegar
  • 1/4 c. mustard seed
  • 1 Tbsp. celery seed
  • 1 Tbsp. curry powder
  • 6 c. pickles

Directions

  1. 1
    Cover cucumbers and pickling salt with cold water; let stand for 7 hours in refrigerator.
  2. 2
    Drain water.
  3. 3
    Add vinegar, mustard and celery seed, curry powder and sugar.
  4. 4
    Heat to a boil; pour over cucumbers.
  5. 5
    Set on stove to get hot, but not boiling.
  6. 6
    Then put in jars and seal.

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