Servings: 1 Servings
Calories: 10kcal
Equipment
- saucepan
- Jars
Ingredients
- Pickling cucumbers
- 1 gallon vinegar
- 1/2 cup salt
- 1 cup dried mustard
- 1 ounce curry powder
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon red pepper adjust to taste
- 1 tsp saccharin
Instructions
Step 1: Prepare the Brine
- In a large saucepan, combine the vinegar, dried mustard, curry powder, red pepper, and salt.
- Stir the mixture over medium heat until the salt is fully dissolved.
- Add the ground cloves, saccharin, allspice, and cinnamon to the brine, stirring to combine.
Step 2: Pickle the Cucumbers
- Slice the pickling cucumbers into thick rounds or spears, depending on your preference.
- Place the cucumber slices in a clean, sterilized jar, packing them tightly to ensure they are submerged in the brine.
- Pour the hot brine over the cucumbers, covering them completely.
- Secure the lid on the jar and allow the pickles to cool to room temperature before storing them in the refrigerator.
Notes
– To enhance the flavor of the pickles, let them marinate in the brine for at least 24 hours before serving.
– Adjust the sweetness of the pickles by increasing or decreasing the amount of saccharin to suit your taste preferences.
– For a spicier kick, add extra red pepper flakes or chopped jalapenos to the brine.
– Experiment with different varieties of vinegar, such as apple cider vinegar or white wine vinegar, to customize the flavor of your pickles.
– Use fresh, firm pickling cucumbers for the best results, as they will maintain their crunchy texture after pickling.
Nutrition
Calories: 10kcal
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