04/11/2023
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Curried Pickle Spears
ACTIVE: 30 MINUTES; TOTAL: 30 MINUTES PLUS OVERNIGHT
You will love the deeply aromatic flavors of nigella and fenugreek seeds. Together, they add a slight bitter-sweet layer to these golden pickle spears.
MAKES 2 PINTS (950 ML)
2 large garlic cloves, thinly sliced
1 tablespoon (8 g) julienned fresh ginger
1 teaspoon nigella seeds
1 teaspoon fenugreek seeds
1 teaspoon brown or yellow mustard seeds
1 1/4 pounds (20 ounces, or 570 g) kirby cucumbers, ends trimmed, cut into spears
3/4 cup (175 ml) distilled white vinegar
3/4 cup (175 ml) water
1 1/2 tablespoons (14 g) kosher salt
1 1/2 teaspoons Madras curry powder
1/2 teaspoon turmeric
1. Divide the garlic, ginger, nigella seeds, fenugreek seeds, and mustard seeds between 2 clean, pint-size (475 ml) jars. Pack the cucumber spears into the jars.
2. In a nonreactive saucepan, combine the vinegar, water, salt, curry powder, and turmeric. Bring to a boil. Pour the hot brine over the cucumbers, seal, and let cool at room temperature. Refrigerate overnight.
