Curry Pickled Zucchini

Everybody who has a vegetable garden has probably been in the position where there are just too many zucchinis because they are so easy to grow. And what to do? Wouldn't it be nice to save them somehow for winter?
This recipe takes 4 days however, the wonderful and delicious result will justify your time spent. The glasses you are using can be recycled tomato sauce glasses or jelly jars.



Day 1:
6.5 lbs zucchini
1 cup onion rings
1/2 cup salt

Peel zucchini and deseed, cut in cubes, add onion rings and salt, stir well and let sit for one day in a cool place (cellar or fridge)

Day 2:
3 tbsp vinegar (cidar or white wine)
2 cups water
2 cups sugar
3 tsp curry (Madras)
1/2 tsp pepper

Rinse zucchini and onion rings well with water. Add the ingredients of day 2 into a separate pan and bring to a quick boil. Still hot poor over the zucchini and onion rings. Cool for a day and let it soak.

Day 3:
1/2 cup sugar

Poor the liquids in pot and boil with the sugar. Still hot poor again over the zucchini and onions and let sit for another day.

Day 4:
1/2 cup vinegar (same as used before)
1/2 cup water

Boil zucchini and onions with all liquids plus the additional ingredients of day 4 briefly. Fill zucchini and onions in sterilized glasses, cover with liquids and close the glass tightly. Turn glass upside down for at least 1 minute, turn back carefully and let it cool down slowly and completely.

Pickled curry zucchini go very well with cheese and cold cuts. Refrigerate a glass after opening. If kept close, they can be stored in a pantry and last about one year.

Additional curry recipes.