Canning Curry Pickles

It's been a good year for pickles...so good in fact, that I picked nearly 40 from my 5 plants the other day! Not bad for a late September harvest.

I know there will be more and I needed to do something with these quick. Solution: Wash, slice, add some onions and some salt and let set for 24 hours.

I'm having a fruit fly infestation, so I covered everything with a towel secured with clothspins.

The following day I prepared the mason jars by immersing them in the canner and bringing the water to a boil.

At the same time, I prepared the brine, bringing it to a boil as well. Mmmmm, those spices smell so good!

While all that was heating up, the pickle slices were drained, rinsed twice, and drained well.

Finally, the pickles are added to the hot brine, and again, brought to a boil.

The hot jars are emptied of water, filled with the pickles and brine, and returned to the canner where they are processes for 15 minutes And then...Voila!

Beautiful jars of Curry Pickles to be added to the storage room.

Here is the recipe, which I tripled.

I hope you enjoyed my Pickle Post! Thanks for stopping by.