Sweet-Hot Curried Zucchini Pickles

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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.”
READY IN:
1hr 10mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

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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