Curried Zucchini Pickles Recipe
Summary
Main IngredientZucchini
Ingredients
| Zucchini | 24 Medium | |
| Pickling salt | 1/4 Cup (16 tbs) | |
| Cold water | ||
| Sugar | 3 Cup (16 tbs) | |
| Vinegar | 3 Cup (16 tbs) | |
| Mustard seed | 1/3 Cup (16 tbs) | |
| Celery seed | 4 Teaspoon | |
| Curry powder | 1 Tablespoon | |
Directions
Thoroughly wash zucchini and cut into 3-inch sticks or 1/4-inch slices.
Sprinkle with pickling salt.
Add cold water to cover.
Let stand for 3 hours.
Drain; rinse with cold water.
Drain well.
In 10-quart kettle or Dutch oven combine sugar, vinegar, mustard seed, celery seed, and curry.
Bring to boiling.
Add the zucchini.
Cook for 5 minutes or till heated through (do not boil).
Pack zucchini in hot, clean pint jars; leave 1/2-inch headspace.
Pour hot liquid over zucchini; leave 1/2-inch headspace.
Adjust lids.
Process in boiling water bath for 10 minutes. (Start timing when water returns to boiling.)
Sprinkle with pickling salt.
Add cold water to cover.
Let stand for 3 hours.
Drain; rinse with cold water.
Drain well.
In 10-quart kettle or Dutch oven combine sugar, vinegar, mustard seed, celery seed, and curry.
Bring to boiling.
Add the zucchini.
Cook for 5 minutes or till heated through (do not boil).
Pack zucchini in hot, clean pint jars; leave 1/2-inch headspace.
Pour hot liquid over zucchini; leave 1/2-inch headspace.
Adjust lids.
Process in boiling water bath for 10 minutes. (Start timing when water returns to boiling.)
Chef
