Curried Pickled Zucchini

"Zucchini season is here, and the age-old question remains. How can I possibly use up all this squash? This year, try this slightly sweet curried zucchini pickle. The end result is a pickle that is sweet without being cloying, pleasantly tangy and vividly yellow. About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, is now available. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."