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Curried Zucchini Pickles

the.instructor's picture
Ingredients
  Zucchini 7 Pound (24 Medium Pieces)
  Pickling salt 1⁄4 Cup (4 tbs)
  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
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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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