Thursday, January 27, 2005
Curried Pickles
Due to my love of all things pickle, (including my new Pickle-makin' crush, Rick and his sassy offerings.) and my inability to find those “Gourmet Curry Gurkens” (see below) I fell in love with last month, I had to go ahead and concoct my own recipe. As these are now sitting in a dark cupboard and not being greedily consumed, I cannot actually tell you how well they turned out, but I have faith, as should you. Try and enjoy! (Recipe loosely adapted from The Joy Of Pickling, reprinted without any permission whatsoever.) NOTE: This recipe requires 3, one-pint Mason jars. For information on how to sterilize jars, visit the National Center for Home Food Preservation.
2 ½ pounds pickling cucumbers (or Persian if you can find them)
1 small white onion, sliced thin
2 tablespoons pickling salt2 cups cider vinegar
½ cup brown sugar6 small dried pequin chiles
1 ½ teaspoons curry powder
½ teaspoon tumeric
½ teaspoon Colemans dry mustard
Combine the pickles, onions and salt in a non-reactive (read, glass, or stoneware) bowl and let sit in the refrigerator for 8-12 hours. After that time, drain, rinse and drain again. In a large pot combine the rest of the ingredients (minus the onions and cucumbers) and bring to a boil. Add the vegetables and bring back to a boil, then reduce the heat to a simmer and allow to cook for 3-4 minutes, (you want the cucumbers just heated through.) then pack them into 3 pint mason jars leaving ½ of an inch room at the top. Close the jars and process in a boiling-water bath for 10 minutes. Store for three weeks in a cool, dark place. Makes three pints.
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Speaking of pickles: Leonard Pickell, Jr. pleaded guilty yesterday to embezzling
more than $50,000 from the James Beard Foundation. He could face up to 15 years in prison.
“He took full responsibility for what happened, and does not want it to reflect badly on
the organization,” says his attorney Stacey Richman.
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