Zucchini season is here, and the age-old question remains. How can I possibly use up all this squash? This year, try this slightly sweet curried zucchini pickle. The end result is a pickle that is sweet without being cloying, pleasantly tangy and vividly yellow.
About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, is now available.
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- Yield:makes 4 pints
- Active time: 45 minutes
- Total time:48 hours
- 2 1/2 pounds zucchini
- 2 cups apple cider vinegar
- 2 cups water
- 1 cup granulated white sugar
- 2 tablespoons pickling salt
- 1 tablespoon madras curry powder
- 1 tablespoon brown mustard seeds
- 1 teaspoon turmeric
Wash the zucchini and then, using a mandoline, cut into 1/2 inch thick slices.
In a large pot, combine apple cider vinegar, water, sugar, salt, curry powder, mustard seeds and turmeric, and bring to a boil. Add zucchini slices. Cook for 5-6 minutes, until the liquid returns to a boil and the zucchini starts to turn yellow.
Pack zucchini slices into prepared pint jars and cover with liquid. Use a chopstick to ensure there aren't any air bubbles trapped between the zucchini slices. Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and place on a folded kitchen towel to cool.
When jars have returned to room temperature, remove rings and test seals. Sealed jars can be stored in a cool, dark place for up to one year. If any jars did not seal, place in refrigerator and use promptly. Let pickles remain in jars for at least 48 hours before opening.