By kerryogden


I grew up in the ‘burbs of Southern California on a steady diet of sugar and TV.  Never dreamed of growing a garden, yet alone making food from it - but life is wonderfully funny that way.

Unseasonably warm weather brought forth an abundance of zucchini this weekend. So I whipped up a batch of muffins and pickled the rest.

Curried Zucchini Pickles
2½ lbs. zucchini
2 cups apple cider vinegar
2 cup water
1 cup sugar
2 Tablespoon pickling salt
1 Tablespoon curry powder
1 Tablespoon brown mustard seeds
1 teaspoon turmeric

Steam ½-inch slices of zucchini for 5 minutes. Fill sterilized pint jars with slices and remaining ingredients. Boil in water for 10 minutes. 

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