Categories: chutney, pickles, relish
Ingredients
- 10 zucchini, thick sliced
- 1 onion, peeled and thick-sliced
- 1 small cucumber, thick sliced
- 1/4 cup pickling salt
- 4 cups ice cubes
- 3 cups cider vinegar
- 3 cups sugar
- 1 clove garlic, crushed
- 1/2 tsp. curry powder
- 2 sticks cinnamon
- 4 thin slices dry gingerroot or 2 slices fresh gingerroot
- 6 cloves
- 1/2 sweet red pepper, diced
- 1 tsp. powdered alum
Directions
- Combine zucchini, onion and cucumber in large bowl; sprinkle with salt. Add ice cubes. Let stand 3 to 4 hours; rinse and drain. Place vinegar, sugar, garlic and curry powder in large saucepan. Tie cinnamon, gingerroot and cloves in cheesecloth; add to mixture in saucepan. Heat to boiling; reduce heat. Simmer covered 15 minutes. Remove spice bag. Add zucchini, onion, cucumber, red pepper and alum. heat pickle mixture to boiling; remove from heat. Pack into pint jars, leaving 1/8- inch headspace. Processs in boiling water bath 15 minutes.
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makes 3-4 pints