Curry Quick Pickles

Curry Quick Pickles

Source: Food and Wine, August 2009

Small cucumbers, orka or beans
3 T. kosher salt
1 T. sugar
1/2 C. thin matchsticks of fresh ginger
6 garlic cloves
1 tsp. Madras curry powder
1 1/4 C. unseasoned rice vinegar (4.3% acidity)

Pack vegetables into 2 clean 1 quart glass jars. In another jar, combine the slat, sugar, ginger, garlic, curry powder and rice vinegar. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Add enough water to cover the vegetables and keep them submerged. close the jars and refrigerate overnight or for up to 1 month.