1 1/2 lbs zucchini
1 small red onion
2 red jalapeno chilies, seeded and cut into slivers
2 T kosher salt
1 1/3 cups distilled white vinegar
1/3 cup dry sherry
3/4 cup orange juice
1 cup 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
1/2 cup golden raisins
Trim the ends of the zucchini and cut on a slight diagonal into about 1/8 inch thick slices.
Peel and half the red onion; cut into thin slices. Put the vegetables into a non-reactive bowl,
stir in the chilies and salt, mixing well. Set aside at room temperature for 1 hour. Drain and
rinse well to remove the salt; drain well. Rinse and dry the bowl and transfer the vegetables back
into it.
In a medium-size non reactive 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 the sugar. Remove from heat and add raisins.
Pour pickling liquid over the vegetable and cool to room temperature. Cover and refrigerate for at least
4 hours. The pickles will hold in the refrigerator up to 3 weeks.
Something to do with all those pesky zucchini that seem to multiply like rabbits in late summer.