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“Quick (to cure) and delicious. Great pickle with meats and cheeses.”
READY IN:
50hrs
YIELD:
6 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Alternate sliced cucumbers and onions and sprinkle coarse salt between layers. Leave overnight, then drain and rinse with cold water.
  2. Make sauce:
  3. Mix flour, mustard, turmeric and curry powder and liquefy with some of the vinegar.
  4. Heat rest of the vinegar and white sugar and add to above mixture and make a smooth sauce.
  5. Add to cucumbers and bring to full boil.
  6. Fill sterilised jars and seal.

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