Title: Curry Powder Pickles (Mennonite)
Categories: Pickle Preserve Ethnic
Yield: 1 Bunch

1/2		Peck of cucumbers; each about 2-inches long
1/2	c	Salt
		Water to cover
1	qt	Vinegar
3	c	Sugar
1	tb	Celery seed
2	tb	Mustard seed
2	ts	Curry powder
1/2	ts	Powdered alum

Wash cucumbers and cover with salt water. Let stand 3 hours and then drain. Combine vinegar, sugar, alum, and spices. Bring to a boil and add cucumbers. When the boiling point has been reached again, pack pickles in hot jars and seal.

Mrs. Paul Weldy of Indiana. _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett

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