Ingredients
- 1,900 ml water
- 600 ml vinegar
- 65 gr pickling salt
- 60 ml prepared mustard
- 6 gr celery seeds
- 2 gr curry powder
- 24 slices cucumbers
Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints.
