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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Recipe Information
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
Instructions
Wash the zucchini thoroughly and slice them into thin, even rounds, about 1/8-inch thick. Slice the yellow onion into thin rings.
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.
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.
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.
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.
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.
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.
Serve chilled as a tangy-sweet condiment or store refrigerated for up to 2 weeks.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10304 mg | 448% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 258.2 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2265 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
