11/2 lbs zucchini
1 small red onion
2 red jalapeno chilies, seeded and cut into slivers
2 T kosher salt
1 1/3 c distilled white vinegar
1/3 c dry sherry
3/4 c orange juice
1 c sugar
1 T curry powder
1/2 t cayenne pepper
1/2 t whole allspice
1/2 t whole cloves
1 medium clove garlic, crushed and peeled
1 T peeled and finely slivered fresh gingerroot
1/3 c golden raisins
Trim the ends of the zucchini and cut on a slight diagonal into about 1/8 inch slices. Peel
and half the red onion; cut into thin slices. Put the vegetables into a nonreactive bowl and
stir in the chilies and salt, mixing well. Set aside at room temperature 1 hour. Drain and
rinse well to remove the salt; drain well again. Rinse and dry bowl; transfer vegetables back
into it.
In a medium-size nonreactive saucepan, combine the vinegar, sherry, orange juice, sugar, curry,
cayenne, allspice, cloves, garlic and ginger. Bring to a boil, reduce heat and simmer gently
3 minutes; stir well to dissolve sugar. Remove from heat and stir in raisins.
Pour pickling liquid over the vegetables and cool to room temperature. Cover and refrigerate
at least 4 hours. The pickles will hold in the refrigerator up to 3 weeks.
Makes about 4 cups.
I cut the zucchini into 1/4" slices, I think they stay crisper.
Printable Version