Curry-Spiced Pickles with Galangal and Preserved Lemon

Image of Corinne Trang
Rated 5.0 based on 1 customer reviews
Curry-Spiced Pickles with Galangal and Preserved Lemon
Curry-Spiced Pickles with Galangal and Preserved Lemon


Mealthy Tip

Use concentrated rice vinegar, but dilute it as directed since it is not digestible in its pure form. The pickling liquid in this recipe can be used for 2 to 3 batches. Refrigerate for up to one month. The longer the cucumbers macerate, the more pronounced the flavor will be.

Nutrition Facts

Per Serving: 57 calories; 0g fat; 13.6g carbohydrates; 2g protein; 0mg cholesterol; 1634mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 57 Calories from Fat3
% Daily Value*
Total Fat 0g 0%
Saturated Fat0g 0%
Trans Fat0.0g
Polyunsaturated Fat0.1g
Monounsaturated Fat0.0g
Cholesterol 0mg 0%
Sodium 1634mg 68%
Total Carbohydrate 13.6g 5%
Dietary Fiber1g 6%
Protein 2g
Vitamin A6% Vitamin C30%
Calcium3% Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


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What others are saying

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Greg Jones says:

The curry spice flavors are really good. We pickled two batches overnight. Super easy!