Pickled Zucchini Spears
Recipe by Chef Chris Prosperi
While staring at my massive pile of end of the season zucchini I was suddenly struck by how much they are shaped like cucumbers which prompted me to think of pickles. I love coming up with new recipes for the mountain of squash in my kitchen and quickly started slicing spears. Simmering chili and curry powder with the pickling spices makes a crunchy, healthy, and fun snack. Let the pickles sit in the fridge overnight for the fullest flavor then place them in a big bowl and serve the next time you have company. I enjoy them while sipping margaritas on the back deck or stuffed in a grilled burger. I'm sure your guests will be amazed that a lowly zucchini can taste so good.
Ingredients
- 2 large zucchini about 1 pound each
- 1 small red onion sliced thin about 1 cup
- 20 sage leaves
- 2 cups white vinegar
- 2 cups water
- 1 cup sugar
- 1 tablespoon kosher salt
- 1 tablespoon curry powder
- 1teaspoon mustard seeds
- ½ teaspoon red chili flakes
Preparation
- Cut the zucchini into 3 inch spears then place in a heat resistant glass or plastic container.
- Top with thinly sliced red onion and sage leaves.
- In a large pot combine the white vinegar, water, sugar, salt, curry powder, mustard seeds, and chili flakes and bring to a simmer on medium high heat.
- Carefully pour simmering liquid over zucchini and let sit for 20 minutes.
- Refrigerate overnight.
- These pickles will keep while refrigerated for up to three weeks.
- Makes 2 quarts.
(August 30, 2008)
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Simsbury, CT 06070
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