Sweet and Hot Curried Zucchini Pickles |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
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). 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!
|
|