Prep 1 hr
Cook 10 mins
I adopted this recipe in August 2006 - I haven't made this but it does look nice. Any feedback or hints on this would be great.
- 3 lbs zucchini, ends trimmed, cut into very thin rounds about 1/8 inch thick
- 2 red onions, about the size of baseballs peeled and cut into thin slices
- 3 -4 colorful chilies, of your choice, cut into thin rounds (see note)
- 1⁄4 cup kosher salt or 1⁄4 cup other coarse salt
- 1 cup red seedless grapes (or substitute golden raisins) or 1 cup green grape, halved (or substitute golden raisins)
- 2 3⁄4 cups distilled white vinegar
- 3⁄4 cup sherry wine
- 1 1⁄2 cups orange juice
- 2 cups sugar
- 2 tablespoons prepared curry powder
- 1 1⁄2 teaspoons cayenne pepper
- 1 teaspoon allspice berry
- 1 teaspoon whole cloves
- 3 garlic cloves, peeled and crushed
- 1 piece fresh ginger, the size of your thumb, peeled and cut into thin disks
- In a large nonreactive bowl, combine the zucchini, onions, chilies, and salt and let stand for 1 hour.
- Drain and rinse twice to remove the salt, then add the grapes 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 once or twice to dissolve the sugar.
- Pour the hot liquid over the zucchini mixture; the zucchini should be amply covered or slightly afloat.
- Place the ginger slices inside a fold of plastic wrap and crush with a mallet or other blunt instrument.
- Add to the zucchini mixture, allow to cool to room temperature, then cover and refrigerate.
- These pickles develop great flavor after a couple of hours of refrigeration and should keep well, covered and refrigerated, for 3 weeks.