Sweet and Hot Curried Zucchini Pickles
Transform your surplus zucchini into a sensational jar of *Sweet and Hot Curried Zucchini Pickles*! This vibrant recipe combines the natural crispness of zucchini and onions with bold flavors of curry powder, turmeric, mustard seeds, and a kick of red chili flakes, balanced perfectly by a sweet and tangy brine of white and apple cider vinegar. Ready in just 40 minutes (plus overnight chilling), these quick pickles are ideal for adding a flavorful punch to sandwiches, cheese boards, or as a stand-alone snack. With their beautiful golden hue and irresistible contrast of sweet and spicy, these pickles are sure to become your new go-to condiment. Perfect for making ahead, this recipe delivers a versatile treat that’s as visually stunning as it is delicious!
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Ingredients
- 4 cups (thinly sliced) Zucchini
- 1 cup (thinly sliced) Yellow onion
- 1 teaspoon Red chili flakes
- 1 teaspoon Ground turmeric
- 1 tablespoon Curry powder
- 1 cup Granulated sugar
- 1 cup White vinegar
- 1 cup Apple cider vinegar
- 1 tablespoon Kosher salt
- 1 tablespoon Yellow mustard seeds
Directions
Step 1
Wash the zucchini thoroughly and slice them into thin, even rounds, about 1/8-inch thick. Slice the yellow onion into thin rings.
Step 2
In a large mixing bowl, combine the sliced zucchini and onion. Sprinkle with kosher salt and allow to sit for 1 hour to draw out excess moisture. Rinse the vegetables under cold water and pat dry.
Step 3
In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, curry powder, turmeric, yellow mustard seeds, and red chili flakes. Stir until the sugar dissolves completely.
Step 4
Bring the mixture to a gentle boil over medium heat. Allow it to simmer for 2-3 minutes to infuse the liquid with the spices.
Step 5
Add the zucchini and onion to the saucepan. Stir to combine and simmer for 5 minutes, ensuring the vegetables are well-coated in the pickling liquid.
Step 6
Using a slotted spoon, transfer the zucchini and onion into sterilized jars. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged.
Step 7
Seal the jars with a lid and allow to cool to room temperature. Once cooled, refrigerate for at least 24 hours to let the flavors develop.
Step 8
Serve chilled as a tangy-sweet condiment or store refrigerated for up to 2 weeks.
Nutrition Facts
| Serving size | (1599.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1228.9 |
| Total Fat 4.8g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 10303.6mg | 0% |
| Total Carbohydrate 278.0g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 258.2g | |
| Protein 11.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 204.8mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2264.6mg | 0% |
Source of Calories