MONTREAL SMOKED PULLED PORK WITH CURRY PICKLES
Provided by Food Network
Time 11h
Yield 14 to 16 servings
Number Of Ingredients 23
Steps:
- Make the pork: Mix the brown sugar, salt, pepper, coriander, allspice, paprika, garlic powder, onion powder, mustard powder, dill, celery seeds and red pepper flakes. Rub the pork all over with the mustard, then the spice rub. (You may not need all of the rub.)
- Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (225 degrees F to 250 degrees F).
- Scatter some of the wood chips over the hot coals. Put the pork on the cooler side of the grill, over the drip pan, fat side facing the heat. Cover and cook until a thermometer inserted into the center of the pork registers 160 degrees F, 5 to 6 hours, adding a handful of wood chips every 1 to 1 1/2 hours and more charcoal as needed.
- Meanwhile, make the barbecue sauce: Combine the vinegar, brown sugar, ketchup, hot sauce, red pepper flakes and 2 teaspoons each salt and pepper in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved, about 5 minutes. Refrigerate until ready to use.
- Remove the pork from the grill, wrap in foil and return to the cooler side of the grill. Cover the grill and cook until a thermometer inserted into the center of the pork registers 195 degrees F to 200 degrees F, 3 to 5 more hours, adding more charcoal as needed.
- Remove the pork from the grill and let rest 30 minutes. Carefully unwrap and pour off any juices. Pull the meat into chunks, discarding the excess fat and bone. Toss with half of the barbecue sauce; season with salt and pepper. Serve with curry pickles, bread and the remaining barbecue sauce.
- Toss 3 thinly sliced English cucumbers with 2 tablespoons kosher salt in a large bowl. Refrigerate 1 to 2 hours, then rinse and transfer to a large glass bowl or jars; add 1 thinly sliced large onion. Combine 1 1/2 cups each granulated sugar and white vinegar, 3/4 cup apple cider vinegar, 1/4 cup light brown sugar, 2 1/4 teaspoons mustard seeds and 3/4 teaspoon each celery seeds, curry powder and red pepper flakes in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved. Pour over the cucumbers and onions. Refrigerate at least 1 day and up to 2 weeks.
GARLIC-CURRY PICKLED EGGS
This is a not-so-vinegary, sweetish pickled egg, with an interesting curry taste (and color) Add dried hot peppers as you wish and plan ahead about a week for these. Prep time includes week of "pickling". Cook time includes boiling the eggs, then the pickling liquid.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time P7DT25m
Yield 12 eggs
Number Of Ingredients 8
Steps:
- Place eggs in a clean glass container with the Bermuda onion.
- In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers.
- Bring to a boil, then let sit for about 15 minutes.
- Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days.
- Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).
Nutrition Facts : Calories 105.9, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 72.2, Carbohydrate 7.1, Fiber 0.5, Sugar 5, Protein 6.7
CURRIED PICKLED ONIONS
A classic New Zealand pickled onion, has a lovely thick pickling sauce with a delightful curry taste. Not for wimps! So harden up and give this one a try, you'll love it.
Provided by Kiwi Scotty
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P15DT35m
Yield 32
Number Of Ingredients 11
Steps:
- Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
- Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
- Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 16.7 mg, Sugar 8.6 g
CURRY PICKLES
Make and share this Curry Pickles recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 3 pints
Number Of Ingredients 7
Steps:
- 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.
CURRY PICKLES
Make and share this Curry Pickles recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 35m
Yield 3 pints, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cucumbers, onions and salt in large bowl. Stir. Cover and let stand on counter overnight. Drain. Rinse with cold water. Drain again well.
- Combine vinegar, sugar, curry and pepper in a large pot. Stir. Bring to a boil, stirring occasionally.
- Add cucumber mixture. Return to a boil.
- Pack vegetables into hot sterilized pint jars to within 1 inch of top. Fill with brine to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a water bath for 10 minutes.
Nutrition Facts : Calories 324.3, Fat 0.3, SaturatedFat 0.1, Sodium 1172.4, Carbohydrate 78.4, Fiber 1.7, Sugar 71.6, Protein 1.5
CURRY PICKLES
old handwritten recipe no name just ingredients has mustard ginger curry have to brine overnight no amount was given for cukes so im guessing one old recipe says 8 the rest say 24 enough to fill 4 qt jars always look at ball canning this is not a beginners recipe viola reeves killion probably 1930s
Provided by Dienia B.
Categories Canning
Time 8h30m
Yield 4 quarts
Number Of Ingredients 12
Steps:
- brine the pickles over night
- drain.
- pack pickles in hot sterilized quart jars
- pour sauce over them seal.
- if ball says water bath do it.
Nutrition Facts : Calories 467.6, Fat 1.5, SaturatedFat 0.4, Sodium 28328.4, Carbohydrate 109, Fiber 4.9, Sugar 90.1, Protein 6.3
MAXINE'S CURRY PICKLE (A SWEET PICKLE)
This is another prized recipes from our church. It is also the "secret" ingredient in "Maxine's Potato Salad", and many other recipes. I consider this to be one of the staples in our pantry and one of the reasons I grow cucumbers.
Provided by Sweetiebarbara
Categories Vegetable
Time P1DT1h
Yield 6-8 pints of pickle, 70 serving(s)
Number Of Ingredients 8
Steps:
- Soak cucumber slices in salt water overnight.
- Drain and rinse.
- Make a syrup of last 5 ingredients and bring to a boil.
- Put cucumbers into syrup and reduce heat to below boiling point.
- Stir constantly for 4 minutes.
- Place cucumbers in hot sterile jars.
- Bring liquid back to boiling point and pour into jars.
- They will seal.
Nutrition Facts : Calories 54.2, Fat 0.1, Sodium 700.4, Carbohydrate 12.7, Fiber 0.2, Sugar 11.9, Protein 0.3
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