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Sweet-Hot Curried Zucchini Pickles

From Quick Pickles: Easy Recipes with Big Flavor

3 pounds 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 to 4 colorful chilies of your choice, cut into thin rounds (see note)
1/4 cup kosher or other coarse salt
1 cup seedless red and/or green grapes, halved (or substitute golden raisins)
2-3/4 cups distilled white vinegar
3/4 cup sherry
1-1/2 cups orange juice
2 cups sugar
2 tablespoons prepared curry powder
1-1/2 teaspoons cayenne pepper
1 teaspoon whole allspice berries
1 teaspoon whole cloves
3 cloves garlic, peeled and crushed
Piece of fresh ginger the size of your thumb, peeled and cut into thin disks

In a large nonreactive bowl, combine the zucchini, onions, chilies, and salt and let stand for 1 hour. Drain and rinse twice to remove the salt, then add the grapes 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 once or twice to dissolve the sugar.


Pour the hot liquid over the zucchini mixture; the zucchini should be amply covered or slightly afloat.

Place the ginger slices inside a fold of plastic wrap and crush with a mallet or other blunt instrument. Add to the zucchini mixture, allow to cool to room temperature, then cover and refrigerate.

These pickles develop great flavor after a couple of hours of refrigeration and should keep well, covered and refrigerated, for 3 weeks. Yields 8 cups.

When handling chilies, experts recommend wearing rubber gloves and not touching your eyes during or afterward.



(Updated: 10/28/08 SN)

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