Bread and Butter Zucchini Pickles
My grandma was a Master Pickler. Roots, cucurbits- her basement had it all. I may never achieve master status in pickling, but this recipe puts me close.
Zucchini pickles are great on sandwiches and the liquid makes a fine salad dressing.
Bread and Butter Zucchini Pickles
Ingredients
3 lbs zucchini, cut into ½ inch rounds then cut again into bite size wedges
¾ cup sweet yellow onion, sliced thin
2 cloves garlic, minced
2 Tbsp kosher salt
ice
2 cups distilled vinegar, white
1 ½ cup sugar
1 Tbsp mustard seeds
1 Tbsp fresh cracked peppercorns
Fresh dill, snipped in small sprigs
5-6 quart sized jars, sterilized
Directions
1. In a large bowl combine zucchini, onion, garlic and salt. Empty bag of ice over top and allow to melt.
2. Heat vinegar in a stockpot; dissolve sugar completely. Remove from heat, add dill.
3. Toast mustard seeds and peppercorns 1 minute in a skillet stove top. Add to stockpot.
4. Drain vegetables. Stir into stockpot.
5. Divide pickles into jars. Secure lids. Process in hot water bath according to safe pickle guidelines.
Zucchini pickles are great on sandwiches and the liquid makes a fine salad dressing.
Bread and Butter Zucchini Pickles
Ingredients
3 lbs zucchini, cut into ½ inch rounds then cut again into bite size wedges
¾ cup sweet yellow onion, sliced thin
2 cloves garlic, minced
2 Tbsp kosher salt
ice
2 cups distilled vinegar, white
1 ½ cup sugar
1 Tbsp mustard seeds
1 Tbsp fresh cracked peppercorns
Fresh dill, snipped in small sprigs
5-6 quart sized jars, sterilized
Directions
1. In a large bowl combine zucchini, onion, garlic and salt. Empty bag of ice over top and allow to melt.
2. Heat vinegar in a stockpot; dissolve sugar completely. Remove from heat, add dill.
3. Toast mustard seeds and peppercorns 1 minute in a skillet stove top. Add to stockpot.
4. Drain vegetables. Stir into stockpot.
5. Divide pickles into jars. Secure lids. Process in hot water bath according to safe pickle guidelines.
