Sweet-Hot Curried Zucchini Pickles |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I adopted this recipe in August 2006 - I haven't made this but it does look nice. Any feedback or hints on this would be great. Ingredients:
3 lbs zucchini, ends trimmed, cut into very thin rounds about 1/8 inch thick |
2 red onions, about the size of baseballs peeled and cut into thin slices |
3 -4 colorful chilies, of your choice, cut into thin rounds (see note) |
1/4 cup kosher salt or 1/4 cup other coarse salt |
1 cup red seedless grapes (or substitute golden raisins) or 1 cup green grape, halved (or substitute golden raisins) |
2 3/4 cups distilled white vinegar |
3/4 cup sherry wine |
1 1/2 cups orange juice |
2 cups sugar |
2 tablespoons prepared curry powder |
1 1/2 teaspoons cayenne pepper |
1 teaspoon allspice berry |
1 teaspoon whole cloves |
3 garlic cloves, peeled and crushed |
1 piece fresh ginger, the size of your thumb, peeled and cut into thin disks |
Directions:
1. In a large nonreactive bowl, combine the zucchini, onions, chilies, and salt and let stand for 1 hour.
2. Drain and rinse twice to remove the salt, then add the grapes and set aside.
3. In a medium nonreactive saucepan, bring all the remaining ingredients except the ginger to a boil over high heat.
4. Reduce the heat to low and simmer for 3 minutes, stirring once or twice to dissolve the sugar.
5. Pour the hot liquid over the zucchini mixture; the zucchini should be amply covered or slightly afloat.
6. Place the ginger slices inside a fold of plastic wrap and crush with a mallet or other blunt instrument.
7. Add to the zucchini mixture, allow to cool to room temperature, then cover and refrigerate.
8. These pickles develop great flavor after a couple of hours of refrigeration and should keep well, covered and refrigerated, for 3 weeks.
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