Curry Quick Pickles

Curry Quick Pickles
Adapted from Food & Wine magazine, August 2009; makes 1 quart

This is an awesome little treat. I usually go for sweet after dinner, but lately I've had a hard time choosing between ice cream and these darn pickles. Another great aspect of this recipe? You also get to use the rest of the knob of ginger thats been hanging around.

[Timing: 20 minutes plus overnight brining]

Veggie of choice*, 12 oz (I used cucumbers. Baby steps, steps)
1 1/2 T kosher salt
1/2 T sugar
1/4 c thin matchsticks of fresh ginger
3 garlic cloves
1/2 t curry powder
2/3 c unseasoned rice vinegar (4.3% acidity)
1 c or more water

Pack veggies into a 1 quart glass jar. In another jar or bowl, combine all remaining ingredients except for water. Shake/mix to dissolve salt and sugar. Add 1 cup water and pour brine over veggies. If veggies aren't submerged, add more water to cover them. Close jars and refrigerate overnight or up to 1 month.

*For some veggies, you'll need to blanch them (cook briefly in boiling water and then rinse with cold water to stop the cooking): asparagus, carrots, cauliflower, green beens will blanch 1-2 minutes. Cucumbers and broccoli go in as is.