Sweet And Hot Curried Zucchini Pickles

• 3 lbs zucchini, ends trimmed, cut into very thin rounds (about 1/8-inch thick)
• 2 large red onions, peeled and cut into thin slices
• 3 red chili peppers, cut into thin rounds (or mixed colors-you may use bell peppers if you like less heat)
• 1/4 cup coarse salt
• 1 cup raisins (optional)
• 2 3/4 cups distilled white vinegar
• 3/4 cup sherry wine
• 1 1/2 cups orange juice
• 2 cups sugar
• 2 tablespoons curry powder
• 1 teaspoon cayenne pepper
• 1 teaspoon allspice berry
• 1 teaspoon whole cloves
• 4 garlic cloves, peeled and crushed
• 1 piece gingerroot, about 1-inch long peeled and sliced into very thin coins

1. In a large nonreactive bowl, combine the zucchini, onions, chiles, and salt, and let them stand for 1 hour. Drain and rinse twice to remove the salt, then add the raisins and set aside.
2. In a medium nonreactive saucepan, bring all the remaining ingredients, except the ginger, to a boil over high heat. Reduce the heat to low and simmer for 3 minutes, stirring to dissolve the sugar. Pour the hot liquid over the squash mixture; the squash should be totally covered. Add the ginger to the squash mixture, allow to cool to room temperature, then cover and refrigerate.
3. These pickles will develop a wonderful flavor within a couple hours of being refrigerated and will keep well, covered and refrigerated, for 3 to 4 weeks. Enjoy!

zucchini, red onions, red chili peppers, coarse salt, raisins, white vinegar, sherry wine, orange juice, sugar, curry powder, cayenne pepper, allspice, whole cloves, garlic, gingerroot

Taken from www.food.com/recipe/sweet-and-hot-curried-zucchini-pickles-129701 (may not work)