Sweet and Hot Curried Zucchini Pickles

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).

• Ready In: 25 mins
• Yields: 2-4 quarts

Ingredients

• 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

1. 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.
2. 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.
3. 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!