Getting a big zucchini harvest so I am figuring out different uses. Here's a curry zucchini pickle (sorry for crummy pics):
Ooh zucchini
Diced up, salted overnight, rinsed and drained (the original recipe didn't specify, I put two handfuls of salt)
Boiled up a mixture of water, cider vinegar, sugar, mixed ground peppers and curry powder. Cooked the zucchini 15 mins in it. Refrigerated overnight, added some more sugar, refrigerated for another day
Heated up the mixture again and preserved in clean hot jars. Now I'll try to wait a few days for the flavors to develop a little more
Tasted very promising, a nice sweet/sour/spicy vibe. I have a feeling the final steps of the recipe are not needed, going to make another batch where I just cook them up after rinsing and can straight away. Also got another zucchini preservation idea: roasted zucchini preserved in oil with some garlic and chili.