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).”
READY IN:
25mins
YIELD:
2-4 quarts
UNITS:
US

Ingredients Nutrition

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!

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