Sweet And Hot Curried Zucchini Pickles Recipe

Name: Sweet And Hot Curried Zucchini Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs zucchini, ends trimmed, cut into very thin rounds (about 1/8-inch thick); 2 large red onions, peeled and cut into thin slices; 3 red chili peppers, cut into thin rounds (or mixed colors-you may use bell peppers if you like less heat); 1/4 cup coarse salt; 1 cup raisins (optional); 2 3/4 cups distilled white vinegar; 3/4 cup sherry wine; 1 1/2 cups orange juice; 2 cups sugar; 2 tablespoons curry powder; 1 teaspoon cayenne pepper; 1 teaspoon allspice berry; 1 teaspoon whole cloves; 4 garlic cloves, peeled and crushed; 1 piece gingerroot, about 1-inch long peeled and sliced into very thin coins

Servings: persons

3 lbs zucchini, ends trimmed, cut into very thin rounds (about 1/8-inch thick)
2 large red onions, peeled and cut into thin slices
3 red chili peppers, cut into thin rounds (or mixed colors-you may use bell peppers if you like less heat)
1/4 cup coarse salt
1 cup raisins (optional)
2 3/4 cups distilled white vinegar
3/4 cup sherry wine
1 1/2 cups orange juice
2 cups sugar
2 tablespoons curry powder
1 teaspoon cayenne pepper
1 teaspoon allspice berry
1 teaspoon whole cloves
4 garlic cloves, peeled and crushed
1 piece gingerroot, about 1-inch long peeled and sliced into very thin coins

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!

729

kcal

Calories

168

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs zucchini, ends trimmed, cut into very thin rounds (about 1/8-inch thick), 2 large red onions, peeled and cut into thin slices, 3 red chili peppers, cut into thin rounds (or mixed colors-you may use bell peppers if you like less heat), 1/4 cup coarse salt, and more.

Yes, Sweet And Hot Curried Zucchini Pickles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet And Hot Curried Zucchini Pickles

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