Curried Zucchini Pickles Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyCuisine
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Zucchini7 Pound (24 Medium Pieces)
 Pickling salt1⁄4 Cup (4 tbs)
 Sugar3 Cup (48 tbs)
 Vinegar3 Cup (48 tbs)
 Mustard seed1⁄3 Cup (5.33 tbs)
 Celery seed4 Teaspoon
 Curry powder1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3477 Calories from Fat 308

% Daily Value*

Total Fat 37 g56.6%

Saturated Fat 3.2 g15.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4251.7 mg177.2%

Total Carbohydrates 753 g250.9%

Dietary Fiber 54.5 g218%

Sugars 660.9 g

Protein 65 g129.4%

Vitamin A 131.2% Vitamin C 912.4%

Calcium 138.7% Iron 184.2%

*Based on a 2000 Calorie diet

Directions

Thoroughly wash zucchini and cut into 3-inch sticks or 1/4-inch slices.
Sprinkle with salt.
Add cold water to cover.
Let stand 3 hours.
Drain and rinse with cold water.
Drain well.
In 10-quart kettle combine sugar, vinegar, mustard seed, celery seed, and curry.
Bring to boiling.
Add zucchini.
Heat through, but do not boil, for about 5 minutes.
Pack zucchini in hot, clean pint jars; leaving 1/2-inch headspace.
Pour hot pickling liquid over zucchini; leave 1/2-inch head-space.
Adjust lids.
Process in boiling water bath 5 minutes.
(Start timing when water returns to boiling.)
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