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Curried Zucchini Pickles

Holidaycooking's picture
  Zucchini 24 Medium
  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.
Drain well.
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.
Adjust lids.
Process in boiling water bath for 10 minutes. (Start timing when water returns to boiling.)

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Nutrition Rank

Nutrition Facts

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

Curried Zucchini Pickles Recipe