Cucumber and curry salad, i.e. we stock up and make jars for the winter

Homemade pickles - cucumber curry salad

I tried this salad for the first time in Switzerland. It was brought there by Małgosia in a jar from... Poland. We stayed at a campground in an amazingly beautiful alpine valley in the small town of Lauterbrunnen. A fairy-tale place that I sincerely recommend. At the campsite, we fed ourselves, so we brought some of the products from home.

Coming back to the salad, I ate Małgosia then all the cucumbers, and then I asked for the recipe and... I got it. Over the following seasons, the recipe has evolved a bit in my kitchen. I cut down on sugar, vinegar and I change spices every now and then. I recommend adding chili flakes to a few jars.

INGREDIENTS

• 3 kg of ground cucumbers
• 3 onions
• 3 cloves of garlic
• 2 tablespoons of mustard seeds
• sprigs or only fennel seeds

Floods:

• 1 l of water
• 200 g of sugar
• 200 ml of vinegar
• 1.5 tablespoons of salt
• 2 teaspoons curry powder

PERFORMANCE

1. Peel the cucumbers (or not) and cut them into thicker slices.
2. Fill the scalded jars halfway with slices of cucumbers.
3. Then add a piece of garlic, onion, a pinch of mustard seeds and dill, and then arrange the cucumbers.
4. Prepare the marinade. Boil the water, add the remaining ingredients and bring to the boil. Stir until the sugar dissolves. Bring to a boil again and turn off the burner.
5. Pour the hot marinade over the cucumbers and close the jars.
6. Stir the marinade in the pot from time to time because the curry powder quickly sinks to the bottom.
7. Jars of salad briefly pasteurize, about 5 minutes.

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