Sweet and Hot Curried Zucchini Pickles

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
YIELD: 2-4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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