Recipe Day: Pickled Curry Cucumbers (updated)

Recipe Sunday turned into recipe Monday, but better late than never.  I made a few jars of a curry cucumber salad.  I got the recipe from my sister who got it from someone else who got it from yet a different person.  I tried it when I was in Poland and it was delicious and it's easy to make even if somewhat time-consuming.  I am not totally sure about the amount of cucumbers you'll need so just eyeball it.  I think I bought about three pounds and used the following amounts of the other ingredients:

2 large onions

2 tablespoons of mustard seed

2 tablespoons of curry powder

2 tablespoons of salt (I use sea salt cause it's better)

1 cup of sugar

1 cup of white vinegar

1 cup of hot water

First, peel and thinly slice the cucumbers (I used a mandolin slicer) and slice the onions.  Then mix all of the other ingredients and pour the hot liquid over the cucumber and onion slices.  This needs to sit for a while.  At least 5-7 hours or up to 24 hours).  

Once it's sat around for a while, get your glass jars ready.  First, put them into boiling water so they can get disinfected properly.  Then, once they're cool enough to touch, stuff them full of the cucumber slices in the curry juices.   Close the lids tightly.   Put a pot of water on with a rag of some sort on the bottom of it so the jars don't sit directly on the metal bottom.  Put the jars into the water when it's still cold so you don't break them.  The water should reach up to about 3/4 of the jars.  Once the water starts boiling, set the timer for 7-10 minutes.  Finally, take the jars out (don't burn your fingers!) and set them upside down.  If the lids stayed on and the jars aren't leaking, you've done the job right.

Disclaimer: I have to wait at least one week before I open one of the jars to try the salad.  Thus, I don't know if my own concoction worked.  If it did work, I'll try the same thing with zucchini.  It's supposed to be just as delicious.  Will keep you posted. 
Update: It worked!  They came out pickled, but I used too much curry.  The recipe above turns out to be for many more cucumbers--so either use less of the pickling juice or more cucumbers, and you're golden.

The Old School Pickle

Polka Dot Jr. aka my younger sister has gone old school.  Following in our grandma's footsteps, she's begun to jar and preserve foodstuffs for winter.  Today, she spent all morning making and jarring tomato sauce and a delicious cucumber salad (I tried last winter's jar a few weeks ago and it was really tasty).

Since Sweet Lady and I have been discussing a cookbook for a couple of years now (we have Communist grandmas in common--her grandma was Cuban), I need to start recording these cooking and eating ideas.  Going through my grandma's recipes, however, may prove challening:

Jarring and preserving was huge during the pre-1989 Communist era since there was little to be found in stores and even less so during the winter.  Fruits and vegetables were grown in gardens and/or purchased from villagers so supplies were made in large quantities.  My grandma used to make jars and jars of black and red currant jams, for instance, from those that grow in our garden. 

Cucumbers were pickled for both salads and soups.  My favorite memory is of cabbage pickling or souring.  Cabbage, no matter the market paucity, was pretty much always available.  It was purchased in large quantities as in about 100 kilograms at a winter (my grandma didn't grow it), then sliced up.  This was not done with a knife since that took forever but with a special slicer upon which the cabbage head was placed and pushed back and forth--here's where my English fails me--the process in Polish is called "szatkowanie:" 

http://polska-peerelu.blog.onet.pl

The cabbage shavings were then placed in an oak barrel but not all at once.  They had to be stomped on each time a layer was placed down much like grapes in the making of wine.  There were all sorts of jokes about how dirty feet contribute to better souring, though of course feet had to be clean and, as an article I found on Polish google proclaims, no wooden or metal implement can substitute for a pair of clean feet in the souring of cabbage. Once the barrel was packed full, it was placed in a cold cold cellar where it stayed all winter long and, as my grandma always said, got better and better as it aged so that every time you got a bunch out it was tastier than before.  Sauerkraut is used for soups, warm or cold salads, and pierogis.  My grandma loves herself some sauerkraut juice and swears by its probiotic properties.  Unfortunately, Polka Dot Jr. has given up cabbage souring since it's simply too much work and with Communism being a distant memory, sauerkraut can be easily and cheaply purchased in stores.

Wild mushrooms were another easily acquired favorite.  When we were little, we often went mushroom hunting.  How adults trusted us to find the right kind I have no idea, but we did (our bounty was, of course, inspected upon return).  Some of the mushrooms would be jarred and some would be dried.  The pickled mushrooms were served as side salads with dinner and dried mushrooms were used for soups.  The mushrooms could be also purchased by the side of the road outside of town where local children made a few extra zloty (they still do).  I took Emilia mushroom hunting today, but since she's five, we couldn't get very far.  We found only a few inedible ones.

I hope to buy some mushrooms on the way to visit Villa Akiko at the end of the week.  If the past is any indication, we should encounter at least a few mushroom hunters selling their finds by the side of the road.