Curry Pickles - New and improved

Curry pickles with curry paste

Remember when we made that first batch of curry pickles?

I tried it again with curry paste instead of powder.   I'm so glad I did.   These were really, really good!  So much better than the first batch.

I made a jar with red long beans and red curry paste. 

And I made a jar with green beans and cukes and green curry paste.

The curry paste was a much improved curry flavor, but they were both medium heat and really kicked the heat up a notch.   Since I've got a low heat eater, next time I'll leave the extra chili pepper out of the jar or use mild heat curry.  

With all the different types of curry out there - Indian, Thai, etc. - and all the heat levels, these pickles are really versatile.   I'm excited to try this with different curries next year. 

I really like this recipe because you don't have to make much.  It's easy to cut in half if you want just one jar.  And if you want to try two different things, it's easy to do a different thing in each jar.   Plus, if you don't like them much, then you can always take the other jar to a potluck.  Someone will definitely like them. 

Here's the revised recipe for you.    Enjoy!

Curry Pickles - New and improved version!

• Green or red beans - enough to pack 2 pint jars
• 2 cups water
• 2 cups vinegar
• 1 T canning salt
• 1 rounded tsp of curry paste in each jar.
• 1 dried chili pepper in each jar.
• 1 garlic clove in each jar.

Wash and trim the beans and pack them into the jars. Put a chili [if you want the extra heat] and a garlic clove in each jar.   Boil the water, vinegar, and salt.   Pour over beans until they're covered 1/2 inch with liquid.  Process 10 minutes for canning.  Makes 2 pints.

Wait two weeks before opening.