Sweet and Hot Curried Squash Pickles

[Guest guest]

Sweet and Hot Curried Squash Pickles

 

3 pounds (about 3 medium) summer squash and/or zucchini, cut into very thin

rounds

2 medium red onions, peeled and cut into thin rounds

3 small colorful chili peppers, seeds removed and cut into thin rounds

1/4 cup sea salt

2 3/4 cups distilled white vinegar

3/4 cup sherry cooking wine

1 1/2 cups orange juice

2 cups sugar

2 tbsps. prepared curry powder

1 1/2 tsps. cayenne pepper

1 tsp. whole allspice berries

1 tsp. whole cloves

4 garlic cloves, peeled and crushed

1 inch of ginger, peeled and sliced into thin rounds

 

In a large plastic or ceramic mixing bowl, combine the zucchini, onions,

chilies, and salt, and let stand for an hour. Stir the bowl's contents once or

twice during the hour. Drain and rinse thoroughly to remove the salt and set

aside.

In a large nonreactive saucepan (generally any pan with a nonstick coating will

work; be sure to avoid aluminum pots), bring all the remaining ingredients

except the ginger to a boil over high heat. Lower the heat and simmer for 3

minutes, stirring once or twice to be sure the sugar is dissolved. Pour the hot

liquid over the squash mixture, amply covering all the vegetables. Add the

ginger to the bowl and stir.

Allow to cool to room temperature, then place in air tight containers or jars.

Cover and refrigerate for at least 8 hours before serving. Pickles will keep

covered in refrigerator for up to a month.

Makes 2 quarts.