Ingredients
- 1 1/2 pounds squash (summer squash, zucchini, or whatever you have), ends trimmed and cut into 1/8-inch rounds (If you have a mandoline, this is a good time to use it.)
- 2 medium carrots, peeled and cut into 1/8-inch rounds
- 1/8 cup kosher salt
- 1 1/4 cup distilled white vinegar
- 1/3 cup vermouth or sherry
- 1/4 cup orange champagne vinegar (or 3/4 cup orange juice)
- 1/2 cup water (omit if you're using the orange juice instead of the orange champagne vinegar)
- 1 cup sugar
- 1 tablespoon curry powder
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon whole allspice berries
- 1/2 teaspoon whole cloves
- 3 cloves of garlic, peeled and crushed
- 1/4 teaspoon ground ginger
Method
Step 1
Put the squash, carrots, and salt In a large glass, Pyrex, or otherwise nonreactive (not copper or cast iron) bowl, and toss to combine. Let sit for 1 hour. Drain in a colander and rinse well with water to get rid of all the salt. Let it sit in the colander to keep draining. Wipe out the bowl the squash was in.
Step 2
Put the rest of the ingredients in a medium nonreactive saucepan, and bring to a boil over high heat. Reduce the heat and simmer, stirring, until the sugar's dissolved, 2-3 minutes.
Step 3
Put the squash back in the original bowl and pour the hot liquid over the squash. Allow to cool to room temperature, then cover and refrigerate.
Step 4
They're good to go once they're cool, but give them a few hours in the refrigerator to really develop their flavors. They'll keep, covered and refrigerated, for 3-4 weeks. If you're really feeling like a pioneer, you can can them in a hot water bath, though that's sort of a whole different topic of its own. (It's by no means hard, just a little time consuming.)