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).
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READY IN: 25mins
YIELD: 2-4 quarts
UNITS: US
INGREDIENTS
Nutrition- 3
- 2
- 3red chili peppers, cut into thin rounds (or mixed colors-you may use bell peppers if you like less heat)
- 1⁄4cup coarse salt
- 1
- 2 3⁄4
- 3⁄4cup sherry wine
- 1 1⁄2cups orange juice
- 2cups sugar
- 2tablespoons curry powder
- 1teaspoon cayenne pepper
- 1teaspoon allspice berry
- 1teaspoon whole cloves
- 4
- 1
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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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