Recipe: Pickled Zucchini Spears

PICKLED ZUCCHINI 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."

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
1 teaspoon mustard seeds
1/2 teaspoon red chili flakes

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
From: Chris Prosperi
Source: NBC30 - Connecticut