STREAMING NOW: Carnivorous

Sweet and Hot Curried Zucchini Pickles

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: