Maxines Curry Pickle A Sweet Pickle Food

MAXINE'S CURRY PICKLE (A SWEET PICKLE)

Steps:

• Soak cucumber slices in salt water overnight.
• Drain and rinse.
• Make a syrup of last 5 ingredients and bring to a boil.
• Put cucumbers into syrup and reduce heat to below boiling point.
• Stir constantly for 4 minutes.
• Place cucumbers in hot sterile jars.
• Bring liquid back to boiling point and pour into jars.
• They will seal.

CURRY PICKLES

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.

CURRY PICKLES

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.

MANGO SWEET PICKLE

Steps:

• Bring water, sugar and vinegar to a boil in a large pot to make a syrup.
• Tie spices in small cheesecloth bag and drop into syrup.
• Drop chopped mango into syrup and allow to stand until syrup cools.
• Drain syrup and reheat to boiling.
• Place mangos in bowl and pour hot syrup over them.
• Repeat this process twice more, removing the spice bag the last time.
• Pack fruit into clean, hot jars leaving 1/2 inch head space.
• Seal.
• Process for 10 minutes in boiling water bath.

CURRY PICKLES

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.

OLD FASHIONED SWEET NINE DAY PICKLES

Steps:

• STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
• Let stand three days.
• STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
• Let stand two days.
• STEP THREE: Drain and place back in crock.
• Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
• Stand overnight.
• STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
• I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
• Makes about eight pints.

CURRY CHICKEN SALAD

Steps:

• Hard boil eggs, then chop. (I put eggs in a pan in cold water, bring to boil, remove from heat, cover, let stand 17 minutes, drain water, cover with cold water and ice for 5 minutes, then peel).
• While eggs are cooking, dice chicken, celery, pickle and onion (finely for hors d'oeuvres, coarsely for sandwiches or salads).
• Mix chicken, celery, onion, pickle, and eggs in medium sized bowl.
• Add mayonnaise, and mix together adding sugar, salt, and pepper to your taste.
• Serve on bed of lettuce for salad, on toast for sandwiches, or stuff puffs for hors d'oeuvres. Part of prep time is during cooking of the eggs.