Recipe by Sharon123
Wow, 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(Chronicle Books, spring 2001).
- 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
Directions See How It's Made
- 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. Enjoy!