Tuesday, August 19, 2014
I'm still looking for ways to use our abundant zucchini harvest. Someone suggested pickles.
Our family does not eat a lot of pickles. Only one of my children will touch a pickle so I don't usually plant cucumbers. But I do enjoy pickle relish on hamburgers. I thought I'd give zucchini pickles a try.
After looking up several recipes online, I tried one (with some variations). They were so simple to make and my one pickle-loving child kept diving back into the jar for another taste. I think this recipe will go into the keeper file.
Want to try some?
And if you don't have zucchinis...you know where to come.
Makes 8 pints
4 lb zucchini
4 heaping tablespoons salt
4 cups ice cubes
3 cups apple cider vinegar
3 cups white vinegar
4 cups sugar (or a sweetener substitute such as stevia)
2 tsp whole mustard seed
2 tsp whole peppercorns
1/2 tsp ground tumeric
Slice zucchini 1/8 inch thick. (You may use a knife but a mandolin makes quick work. My mother-in-law gave me this mandolin recently that I'm having fun with.) Slice onions thinly. Mix zucchini and onion in large bowl. Toss with salt and ice cubes. Refrigerate for 3 hours.
Drain zucchini and onion. Rinse with cold water and drain again. Divide zucchini and onion into eight pint jars.
In pan, bring all other ingredients to boil. Pour the liquid into the jars over the zucchini and onion. Allow 1/2 inch head space. Place lids and rings onto jars and process in hot water bath for 10 minutes.
Then grill some burgers and layer in the pickle!