Categories: chutney, pickles, relish

Ingredients

• 10 zucchini, thick sliced
• 1 onion, peeled and thick-sliced
• 1 small cucumber, thick sliced
• 1/4 cup pickling salt
• 4 cups ice cubes
• 3 cups cider vinegar
• 3 cups sugar
• 1 clove garlic, crushed
• 1/2 tsp. curry powder
• 2 sticks cinnamon
• 4 thin slices dry gingerroot or 2 slices fresh gingerroot
• 6 cloves
• 1/2 sweet red pepper, diced
• 1 tsp. powdered alum

Directions

1. Combine zucchini, onion and cucumber in large bowl; sprinkle with salt. Add ice cubes. Let stand 3 to 4 hours; rinse and drain. Place vinegar, sugar, garlic and curry powder in large saucepan. Tie cinnamon, gingerroot and cloves in cheesecloth; add to mixture in saucepan. Heat to boiling; reduce heat. Simmer covered 15 minutes. Remove spice bag. Add zucchini, onion, cucumber, red pepper and alum. heat pickle mixture to boiling; remove from heat. Pack into pint jars, leaving 1/8- inch headspace. Processs in boiling water bath 15 minutes.

2. makes 3-4 pints

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