Curried Zucchini Pickles
|Pickling salt||1⁄4 Cup (4 tbs)|
|Cold water||1 Cup (16 tbs) (adjust quantity as needed)|
|Sugar||3 Cup (48 tbs)|
|Vinegar||3 Cup (48 tbs)|
|Mustard seed||1⁄3 Cup (5.33 tbs)|
|Celery seed||4 Teaspoon|
|Curry powder||1 Tablespoon|
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.
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.
Process in boiling water bath for 10 minutes. (Start timing when water returns to boiling.)
Serving size: Complete recipe
Calories 3641 Calories from Fat 323
% Daily Value*
Total Fat 39 g59.5%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4363.8 mg181.8%
Total Carbohydrates 787 g262.3%
Dietary Fiber 65.8 g263.1%
Sugars 678.6 g
Protein 77 g154.2%
Vitamin A 172.2% Vitamin C 1202.8%
Calcium 154.8% Iron 204.1%
*Based on a 2000 Calorie diet