Curried Zucchini Pickles Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Ingredients
| Zucchini | 24 Medium, pounded | |
| Pickling salt | 1/4 Cup (16 tbs) | |
| 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 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.)
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.)
Chef
