Curried cucumber pickles

    30 min

    An oriental twist on otherwise typically Polish pickled cucumbers. Slightly sweet and not as tangy as the usual pickled cucumbers.

    8 people made this

    Makes: 4 jars

    • 1.5kg small cucumbers
    • leaves of 4 celery stalks
    • 2 teaspoons mustard seeds
    • 1L water
    • 300g granulated sugar
    • 350ml double strength (10%) vinegar
    • 1 1/2 tablespoons salt
    • 3 tablespoons mild curry powder
    • 2 onions, sliced

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Wash, dry and peel cucumbers. Cut into long pieces.
    2. In a pot, combine water, sugar, vinegar, salt and curry and bring to the boil. Add onion and set aside to cool.
    3. Prepare 4 sterilized jars. To each, add the leaves of one celery stalk and 1/2 teaspoon mustard seeds. Pack cucumbers vertically into jars.
    4. Stir the cooled brine well and pour bring into the jars, covering cucumbers. Add an equal amount of the onion to each jar.
    5. Close jars tightly with lids. Transfer the jars into a large pot lined with a clean tea towel. Add water up to 3/4 height of the jars. Bring to the boil and boil for 2 minutes. Carefully remove jars from the water and set aside to cool.


    10% (double strength) vinegar is the standard vinegar in Polish pickles. It can be found in specialty stores and online.

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