Curry lends a pleasant and unusual flavor to pickled food. Spicy, but not overbearingly so. The addition of the mustard helps as well. Some people like to iclude modest amounts of jalapeno or similar hot pepper, if that's your desire go for it, but all things in moderation especially hot pepper.
24 medium Cucumbers sliced thin
1/2 cup Pickling salt
2 qt Water
1 tsp Hot Curry Powder
2 1/2 cups white Vinegar
1/4 cup Prepared mustard
1 Tsp Celery seeds
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.