
Cooking Instructions
- 1
Wash the cucumbers, trim the ends, and slice 1/8 inch thick. Sprinkle the pickling salt on them, mix and let them marinate for 30 minutes
- 2
Add the cucumbers to a large bowl of cold water and stir to remove the excess salt. Drain well and blot dry with a towel. Add the onion
- 3
In a saucepan, mix 1 1/4 cups water with the vinegar, sugar, ginger, garlic, chile pepper, mustard seeds, and curry powder. Bring to a boil and whisk to dissolve the sugar. Pour immediately over the cucumbers and onion and let it cool
- 4
Using sterilized jars, fill with the cucumbers and cover with the brine. Cap and store in the refrigerator
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