Sweet-Hot Curried Zucchini Pickles

• 3 lbs zucchini, ends trimmed, cut into very thin rounds about 1/8 inch thick
• 2 red onions, about the size of baseballs peeled and cut into thin slices
• 3 -4 colorful chilies, of your choice, cut into thin rounds (see note)
• 14 cup kosher salt or 14 cup other coarse salt
• 1 cup red seedless grapes (or substitute golden raisins) or 1 cup green grape, halved (or substitute golden raisins)
• 2 34 cups distilled white vinegar
• 34 cup sherry wine
• 1 12 cups orange juice
• 2 cups sugar
• 2 tablespoons prepared curry powder
• 1 12 teaspoons cayenne pepper
• 1 teaspoon allspice berry
• 1 teaspoon whole cloves
• 3 garlic cloves, peeled and crushed
• 1 piece fresh ginger, the size of your thumb, peeled and cut into thin disks

1. In a large nonreactive bowl, combine the zucchini, onions, chilies, and salt and let stand for 1 hour.
2. Drain and rinse twice to remove the salt, then add the grapes and set aside.
3. In a medium nonreactive saucepan, bring all the remaining ingredients except the ginger to a boil over high heat.
4. Reduce the heat to low and simmer for 3 minutes, stirring once or twice to dissolve the sugar.
5. Pour the hot liquid over the zucchini mixture; the zucchini should be amply covered or slightly afloat.
6. Place the ginger slices inside a fold of plastic wrap and crush with a mallet or other blunt instrument.
7. Add to the zucchini mixture, allow to cool to room temperature, then cover and refrigerate.
8. These pickles develop great flavor after a couple of hours of refrigeration and should keep well, covered and refrigerated, for 3 weeks.

zucchini, red onions, chilies, kosher salt, red seedless grapes, white vinegar, sherry wine, orange juice, sugar, curry powder, cayenne pepper, allspice, whole cloves, garlic, fresh ginger

Taken from www.food.com/recipe/sweet-hot-curried-zucchini-pickles-56099 (may not work)