Thursday, August 11, 2011

Recipe: Sweet and Hot Curried Zucchini Pickles

Sweet & Hot Curried Zucchini Pickles

Yield: 2-4 quarts

Prep TIme: 25 minutes

Try this with your abundance of summer squash! Adapted from Quick Pickles: Easy Recipes for Bold Flavors, by John Willoughby, Chris Schlesinger, and Dan George

• 3 lbs zucchini, ends trimmed, cut into very thin rounds  (about 1/8-inch thick)
• 2 large red onions, peeled and cut into thin slices
• 3 red chili peppers, cut into thin rounds (or mixed colors-you may use bell peppers if you like less heat)
• 1/4 cup coarse salt
• 1 cup raisins* (optional)
• 2 3/4 cups distilled white vinegar
• 3/4 cup sherry wine
• 1 1/2 cups orange juice
• 2 cups sugar
• 2 tablespoons curry powder
• 1 teaspoon cayenne pepper
• 1 teaspoon allspice berry
• 1 teaspoon whole cloves
• 4 garlic cloves, peeled and crushed
• 1 piece gingerroot, about 1-inch long peeled and sliced into very thin coins

* original recipe from Quick Pickles: Easy Recipes for Bold Flavors calls for 1 cup seedless red or green grapes, halved (or substitute golden raisins)

• In a large nonreactive bowl, combine the zucchini, onions, chiles, and salt, and let them stand for 1 hour. Drain and rinse twice to remove the salt, then add the raisins and set aside.

• In a medium nonreactive saucepan, bring all the remaining ingredients, except the ginger, to a boil over high heat. Reduce the heat to low and simmer for 3 minutes, stirring to dissolve the sugar. Pour the hot liquid over the squash mixture; the squash should be totally covered. Add the ginger to the squash mixture, allow to cool to room temperature, then cover and refrigerate.

• These pickles will develop a wonderful flavor within a couple hours of being refrigerated and will keep well, covered and refrigerated, for 3 to 4 weeks. 



main ingredients:
zucchini, red onion, chili peppers, vinegar

dietary considerations: 
vegetarian, vegan, gluten-free

Thank you Nicki M. for this recipe!

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