Smoked spices take pickles to a whole new flavor level, lending a smoky note to the pickling liquid. In this recipe, curry powder and spices smoked on the stovetop make for unforgettable cucumber and strawberry pickles.
15m
PREP TIME
5m
COOK TIME
12
CALORIES
9
INGREDIENTS
Smoked spices take pickles to a whole new flavor level, lending a smoky note to the pickling liquid. In this recipe, curry powder and spices smoked on the stovetop make for unforgettable cucumber and strawberry pickles.
15m
PREP TIME
5m
COOK TIME
12
CALORIES
9
INGREDIENTS
Ingredients 32 Servings
- 2 pounds pickling cucumbers
- 1 pound strawberries
- 1/4 cup thinly sliced sweet onion
- 2 cups cider vinegar
- 1 cup sugar
- 2 tablespoons McCormick® Curry Powder, smoked
- 1 tablespoon non-iodized salt, smoked
- 2 teaspoons McCormick® Mixed Pickling Spice, smoked
- 2 teaspoons McCormick® Yellow Mustard Seed, smoked
INSTRUCTIONS
- 1 Rinse cucumbers and strawberries well with cold water. Trim ends then cut cucumbers into 1/4-inch thick slices. Hull strawberries then halved lengthwise. Place cucumbers, strawberries and onion in large glass bowl. Set aside.
- 2 Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Let stand 5 minutes to cool slightly. Pour over cucumber mixture.
- 3 Refrigerate at least 2 hours or until ready to serve.
NUTRITION INFORMATION
(per Serving)
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