Curry Zucchini Pickles

It’s that time of year again where we’re up to our eyeballs in produce. So much… so, so much… So at the end of each week I’ll spend a day or so canning. But after three weeks of canning dill pickles, bread and butter pickles, Such and Such pickles, pickle this, pickle that, it gets old. And I don’t want to be eating the same flavored pickled cucumbers all winter long. That would be a long, boring winter. It’s time to shake things up a bit. We have stacks on stacks on stacks of zucchini and green beans this year so it’s their time to shine! Instead of going to regular dilly bean, spicy beans or whatever route, I decided to spice it up and make curry zucchini pickles and curry bush bean pickles. Curry, apple cider vinegar and turmeric make for a zesty Indian flair pickle that would be perfect on a winter’s terrine or charcuterie board.

We used regular green zucchini and yellow zucchini for this recipe. They’re the only summer squash we have that is the most uniform in size and shape.

Here’s What You Need:

  • 2-3 lbs zucchini
  • 2 cups apple cider vinegar
  • 2 cups water
  • 1 cup sugar
  • 2 tablespoons pickling salt (non-iodized)
  • 1 tablespoon of your favorite curry powder. I used “Curry Powder” from the Schnucks spice aisle.
  • 1 tablespoon mustard seed
  • 1 teaspoon turmeric

Get the waterbath canner going, sterilize the jars and all that jazz.

Wash the zucchini and slice into either round slices or into spears. In a large pot, combine all ingredients and let it come to a boil. Then, this is where things get interesting. Instead of packing the zucchini into the jars then pouring the brine on top, toss the zucchini in the pot and let the brine coat the zukes until they turn yellow, but not soggy. This should only take a few minutes.

Beautiful curry/turmeric brine
Beautiful curry/turmeric brine
Adding the zucchini to the brine
Adding the zucchini to the brine

Remove the zucchini from the brine and pack them into the jars. Then carefully pour the brine into the jars, covering the zucchini and leaving 1/2″ headspace. Process in a water bath canner 10 minutes for pint jars and 15 minutes for quart jars.

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To make curry green beans, use the same ingredients, and instead of putting the green beans in the pot with the brine, immediately start packing them and pour the brine on top.

But here’s a tip/warning: If you want to make a couple big batches of curry zucchini pickles when it’s 99 degrees outside.. and the AC is broken because the unit was made while your parents were still dating.. that might be a bad idea. It most certainly feels like being in a sauna in the middle of a volcano. And that volcano is on the sun. In other words, it’s the worst! But in the end it will be worth it! A zesty, curry zucchini pickle to spice up your winter!

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2 Responses

  1. Holly
    July 27, 2014

    Will try your curry zukes & beans! Just made my first batch of sweet zucchini relish tonight from a “Taste of Home” recipe & has the tumeric & curry, plus celery seed. Yum. Blessings, and happy growing!

  2. July 18, 2015

    […] but I like to mix it up when it comes to pickled zucchini and squash. My favorite recipe is this curry zucchini pickle that I made last year. This year I also tried a tumeric zucchini pickle that also includes onion. […]

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