Spicy Pickled Zucchini

This recipe makes one quart.

Ingredients:

• 2 small zucchini, about 1 pound a piece
• 2 cups white vinegar
• 1 cups water
• 1/2 cup sugar
• 1 tablespoon kosher salt
• 2 teaspoons curry powder
• 1 teaspoon mustard seeds
• ½ teaspoon red chili flakes
• 1-2 small jalapeno, sliced
• 1 small red onion sliced thin, about 1 cup

Instructions:

• Cut zucchini in thick slices and place in a heat-resistant glass or plastic container.
• In a medium pot on medium-high heat, add the white vinegar, water, sugar, salt, curry powder, mustard seeds and chili flakes.
• Top the zucchini with thinly sliced red onion and jalapeno pepper.
• When the vinegar mixture comes to a simmer, carefully pour the hot liquid over the zucchini. Let rest for an hour.
• Push the vegetables down with a fork to be fully submerged or remove and discard some of the zucchini.
• Refrigerate overnight, then serve.
• Will keep refrigerated for two weeks.