Sweet-Hot Curried Zucchini Pickles

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
15
Yields:
8 cups
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes