Curry Quick Pickles

Name: Curry Quick Pickles
Ingredients: Vegetables; 3 tablespoons kosher salt; 1 tablespoon sugar; 1/2 cup thin matchsticks of fresh ginger; 6 garlic cloves; 1 teaspoon Madras curry powder; 1 1/4 cups unseasoned rice vinegar (4.3 percent acidity)

7 ingredients

6 steps

Ingredients

Vegetables
3 tablespoons kosher salt
1 tablespoon sugar
1/2 cup thin matchsticks of fresh ginger
6 garlic cloves
1 teaspoon Madras curry powder
1 1/4 cups unseasoned rice vinegar (4.3 percent acidity)

Directions

1

Pack vegetables into 2 clean 1-quart glass jars.
2

In another jar, combine the salt, sugar, ginger, garlic, curry powder and rice vinegar.
3

Shake until the salt and sugar dissolve.
4

Add 2 cups of water and pour the brine over the vegetables.
5

Add enough water to cover the vegetables and keep them submerged.
6

Close the jars and refrigerate overnight or for up to 1 month.