SWEET AND HOT CURRIED ZUCCHINI PICKLES

Sweet and Hot Curried Zucchini Pickles image

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).

Provided by Sharon123

Time 25m

Yield 2-4 quarts

Number Of Ingredients 15

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

Steps:

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!

Nutrition Facts : Calories 1523.6, Fat 3.2, SaturatedFat 0.6, Sodium 14262.6, Carbohydrate 282.1, Fiber 13.7, Sugar 241.2, Protein 13.8

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