Ingredients for Sweet And Hot Curried Zucchini Pickles
- 1kg (2.2 lbs) zucchini, thinly sliced
- Red Onions
- Red Chili Peppers
- Coarse Salt
- 1/2 cup raisins
- Distilled White Vinegar
- Sherry Wine
- Orange Juice
- 1 cup granulated sugar
- 2 tbsp curry powder
- Cayenne Pepper
- Allspice Berry
- Whole Cloves
- Garlic Cloves
- Gingerroot
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How to Make Sweet And Hot Curried Zucchini Pickles
- In a large bowl, combine the sliced zucchini, red onion, chilies, and kosher salt. Gently toss to ensure all the zucchini is coated with salt. Let stand for 1 hour.
- After 1 hour, drain the zucchini mixture thoroughly. Rinse twice with cold water to remove excess salt. Add the raisins and set aside.
- In a medium saucepan, combine the white vinegar, granulated sugar, curry powder, and water. Bring to a boil over high heat, stirring until the sugar dissolves completely.
- Reduce heat to low and simmer for 3 minutes, stirring occasionally. This allows the flavors to meld.
- Pour the hot spiced vinegar mixture over the zucchini and raisin mixture, ensuring all the zucchini is completely submerged in the liquid.
- Stir in the grated fresh ginger.
- Allow the mixture to cool completely to room temperature. Once cool, cover the bowl and refrigerate for at least 2 hours to allow the flavors to develop fully.
- These pickles will continue to improve in flavor over time. Store in an airtight container in the refrigerator for up to 3-4 weeks. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
594 g
Sugar
964g
Fat
2g
Carbs
94g
