CURRIED PICKLED ONIONS
A classic New Zealand pickled onion, has a lovely thick pickling sauce with a delightful curry taste. Not for wimps! So harden up and give this one a try, you'll love it.
Provided by Kiwi Scotty
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P15DT35m
Yield 32
Number Of Ingredients 11
Steps:
- Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
- Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
- Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 16.7 mg, Sugar 8.6 g
CURRY PICKLES
Make and share this Curry Pickles recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 3 pints
Number Of Ingredients 7
Steps:
- Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours.
- Drain and rinse the cucumbers well.
- Combine the remaining ingredients and bring to a boil.
- Add the cucumbers and heat just to the boiling point.
- Pack into hot jars and seal.
MONTREAL SMOKED PULLED PORK WITH CURRY PICKLES
Provided by Food Network
Time 11h
Yield 14 to 16 servings
Number Of Ingredients 23
Steps:
- Make the pork: Mix the brown sugar, salt, pepper, coriander, allspice, paprika, garlic powder, onion powder, mustard powder, dill, celery seeds and red pepper flakes. Rub the pork all over with the mustard, then the spice rub. (You may not need all of the rub.)
- Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (225 degrees F to 250 degrees F).
- Scatter some of the wood chips over the hot coals. Put the pork on the cooler side of the grill, over the drip pan, fat side facing the heat. Cover and cook until a thermometer inserted into the center of the pork registers 160 degrees F, 5 to 6 hours, adding a handful of wood chips every 1 to 1 1/2 hours and more charcoal as needed.
- Meanwhile, make the barbecue sauce: Combine the vinegar, brown sugar, ketchup, hot sauce, red pepper flakes and 2 teaspoons each salt and pepper in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved, about 5 minutes. Refrigerate until ready to use.
- Remove the pork from the grill, wrap in foil and return to the cooler side of the grill. Cover the grill and cook until a thermometer inserted into the center of the pork registers 195 degrees F to 200 degrees F, 3 to 5 more hours, adding more charcoal as needed.
- Remove the pork from the grill and let rest 30 minutes. Carefully unwrap and pour off any juices. Pull the meat into chunks, discarding the excess fat and bone. Toss with half of the barbecue sauce; season with salt and pepper. Serve with curry pickles, bread and the remaining barbecue sauce.
- Toss 3 thinly sliced English cucumbers with 2 tablespoons kosher salt in a large bowl. Refrigerate 1 to 2 hours, then rinse and transfer to a large glass bowl or jars; add 1 thinly sliced large onion. Combine 1 1/2 cups each granulated sugar and white vinegar, 3/4 cup apple cider vinegar, 1/4 cup light brown sugar, 2 1/4 teaspoons mustard seeds and 3/4 teaspoon each celery seeds, curry powder and red pepper flakes in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved. Pour over the cucumbers and onions. Refrigerate at least 1 day and up to 2 weeks.
CURRY PICKLES
Make and share this Curry Pickles recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 35m
Yield 3 pints, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cucumbers, onions and salt in large bowl. Stir. Cover and let stand on counter overnight. Drain. Rinse with cold water. Drain again well.
- Combine vinegar, sugar, curry and pepper in a large pot. Stir. Bring to a boil, stirring occasionally.
- Add cucumber mixture. Return to a boil.
- Pack vegetables into hot sterilized pint jars to within 1 inch of top. Fill with brine to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a water bath for 10 minutes.
Nutrition Facts : Calories 324.3, Fat 0.3, SaturatedFat 0.1, Sodium 1172.4, Carbohydrate 78.4, Fiber 1.7, Sugar 71.6, Protein 1.5
CURRY PICKLES
old handwritten recipe no name just ingredients has mustard ginger curry have to brine overnight no amount was given for cukes so im guessing one old recipe says 8 the rest say 24 enough to fill 4 qt jars always look at ball canning this is not a beginners recipe viola reeves killion probably 1930s
Provided by Dienia B.
Categories Canning
Time 8h30m
Yield 4 quarts
Number Of Ingredients 12
Steps:
- brine the pickles over night
- drain.
- pack pickles in hot sterilized quart jars
- pour sauce over them seal.
- if ball says water bath do it.
Nutrition Facts : Calories 467.6, Fat 1.5, SaturatedFat 0.4, Sodium 28328.4, Carbohydrate 109, Fiber 4.9, Sugar 90.1, Protein 6.3
HOMEMADE DILL PICKLES
If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT15m
Yield 16
Number Of Ingredients 9
Steps:
- Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
- Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
- Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
- After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.
Nutrition Facts : Calories 12.4 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2886.8 mg, Sugar 1 g
More about "curry pickles recipes"
HOMEMADE FUKUJINZUKE (JAPANESE PICKLES FOR CURRY) 福神 …
From justonecookbook.com
4.4/5 (14)Total Time 24 hrs 40 minsCategory CondimentsCalories 191 per serving
CURRY SWEET PICKLES • HOMESTEAD LADY
From homesteadlady.com
4.8/5 (5)Category Healthy RecipesCuisine CanningTotal Time 18 hrs 10 mins
CURRIED PICKLED EGGS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CURRIED CARROT AND CAULIFLOWER PICKLES RECIPE - THE …
From thewanderlustkitchen.com
CURRY PICKLES RECIPE | RECIPELAND
From recipeland.com
2.8/5 (2)Total Time 5 hrsServings 3Calories 251 per serving
KOREAN PORK CHOPS | ASIAN PORK CHOP RECIPE THE CURRY GUY
From greatcurryrecipes.net
JAPANESE-STYLE CHICKEN CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CURRIED PICKLED ZUCCHINI RECIPE - SERIOUS EATS
From seriouseats.com
FROM SARDINE CURRY TO GLOSSY PORK: YOTAM OTTOLENGHI’S RECIPES FOR …
From theguardian.com
BEST HOMEMADE PICKLES - ALLRECIPES
From allrecipes.com
CARROT PICKLE RECIPE (INDIAN GAJAR KA ACHAR) - SPICE UP THE CURRY
From spiceupthecurry.com
RUSSIAN DILL PICKLES • HAPPY KITCHEN
From happykitchen.rocks
HOME-MADE FUKUJINZUKE (CONDIMENT FOR JAPANESE CURRY)
From japan.recipetineats.com
SPICY INDIAN CHICKEN CURRY RECIPE BY NEELAM BATRA - FOOD & WINE
From foodandwine.com
CURRY CAULIFLOWER PICKLES RECIPE : SPICY AND EASY | WHITE ON RICE …
From whiteonricecouple.com
PICKLES WITH CURRY - 15 RECIPES - PETITCHEF
From en.petitchef.com
29 VINTAGE PICKLE RECIPES TO TRY TODAY I TASTE OF HOME
From tasteofhome.com
10 BEST CURRY PICKLES RECIPES | YUMMLY
From yummly.co.uk
BEST SOUP RECIPES - THE NEW YORK TIMES
From nytimes.com
CURRY PICKLED CAULIFLOWER - HEALTHY RECIPE WITH TURMERIC - TORI AVEY
From toriavey.com
PICKLED VEGETABLES - INDIAN MIXED VEGETABLE PICKLE - THE CURRY …
From greatcurryrecipes.net
VEGGIE RICE RECIPE FOR DIABETICS - MY TASTY CURRY
From mytastycurry.com
QUICK PICKLED CARROTS RECIPE - MINISTRY OF CURRY
From ministryofcurry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #condiments-etc #vegetables #easy #beginner-cook #kosher #picnic #vegan #vegetarian #stove-top #dietary #gifts #spicy #oamc-freezer-make-ahead #taste-mood #to-go #equipment #number-of-servings
You'll also love