Curried Pickled Zucchini Recipe

1. Wash the zucchini and then, using a mandoline, cut into 1/2 inch thick slices.

2. 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 to 6 minutes, until the liquid returns to a boil and the zucchini starts to turn yellow.

3. 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.

4. 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.

Special Equipment

Mason jars, canning pot

This Recipe Appears In

• In a Pickle: Curried Pickled Zucchini