Curried Refrigerator Pickles

A spicy twist on an old favorite. Good with other veggies too!- "hard" vegetables like cauliflower will keep for 1-2 months.

2 medium cucumbers (about 1 lb.), sliced 1/8” thick

2 tsp. salt

1/4 c. thinly slivered onion (green, or mild white)

1/3 c. water

1 c. white vinegar

1/3 c. organic, raw cane sugar

1” piece fresh ginger, small diced

1 clove garlic, quartered

1/2 very small hot chili pepper or jalapeno, roughly diced (optional, if you like it hot)

2 tsp. mustard seeds

1/2 tsp. curry powder

Put cucumber in a strainer and toss with salt. Allow to drain over a bowl for 15-30 minutes. Squeeze out any excess moisture gently with the back of a spoon. Rinse, drain again and pat dry. Combine cucumbers with onion in a metal bowl.

In a saucepan, combine the rest of the ingredients and bring to a boil, stirring to dissolve sugar. Pour over the cucumbers and onion and allow to cool, then put into lidded jars. Keep in the refrigerator for about 2-3 weeks.

Recipe created or adapted by Liz Talley, Urban Graze

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