1 small red onion sliced thin about 1 cup
20 sage leaves
2 cups white vinegar
2 cups water
1 cup sugar
1 tablespoon kosher salt
1 tablespoon curry powder
1teaspoon mustard seeds
½ teaspoon red chili flakes
Cut the zucchini into 3 inch spears then place in a heat resistant glass or plastic container.
Top with thinly sliced red onion and sage leaves.
In a large pot combine the white vinegar, water, sugar, salt, curry powder, mustard seeds, and chili flakes and bring to a simmer on medium high heat.
Carefully pour simmering liquid over zucchini and let sit for 20 minutes.
These pickles will keep while refrigerated for up to three weeks.
Makes 2 quarts.