Curry pickled cucumbers are actually a sour cucumber pickle spiced with curry. Serve this pickled cucumbers as the first course with herring, or pate, or with a hot cheese canape.
Take large cucumbers, washed, pared, and sliced, medium-sized onions, washed, peeled, and sliced, salt, white or wine vinegar, brown sugar, hot red pepper, curry powder, celery seeds, mustard seeds, black pepper, mixed whole pickling spices.
Combine cucumbers and onions in a large bowl. Sprinkle salt generously over layers. Add water barely to cover.
Let stand in a cool place overnight.
Drain, wash vegetables under numbing cold water. Drain thoroughly. Spoon into sterile glass jars. Combine remaining ingredients in agate or enamel kettle. Cover and boil gently about 10 minutes.
Remove spice bag. Pour hot vinegar mixture over cucumbers and onions in jars. Seal at once.
Let stand curry pickled cucumbers a few weeks in a cool dark place before using it.[penci_recipe]