canning,
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Zucchini
Sweet spiced zucchini pickles: Those zucchini haven't stopped yet!
12:08 PMI had quite a few zucchini left over from my last market haul and decided to try out (and slightly tweek, as always) a favorite family recipe for sweet zucchini pickles that came with the guarantee "makes hamburgers taste better" boldly emblazoned on the recipe card.
I have to say, my version adds a little extra character and depth that I LOVE and it'll be a great addition to any green salad, tuna salad, potato salad... anything that needs a little extra tang and depth.
Sweet Spiced Zucchini Pickles
4 quarts sliced, unpeeled zucchini
1/2 cup seasalt or kosher salt
2 cups sugar
1 quart sliced onion
1 tsp mustard seeds
1 1/2 tsp ground tumeric
1/2 tsp curry powder
2 tsp celery seed
*Makes 6 to 7 pints ( I ended up having to make a double batch a brine for mine b/c I didn't actually MEASURE the leftover zucchini and onion... just used everything I had) .*
Wash mason jars, caps, and rings in hot soapy water. Dry everything off and then stuff the jars with zucchini and onion.
In a large (!) canning pot bring water to a boil and keep it boiling.
Then, in a sauce pot bring vinegar, sugar, salt, and spices to a boil.
Pour hot brine over the veggies in the jars and cap them. Wipe the jars clean of any drips and place them, using tongs, into the boiling water bath. Process in the boiling water for 5 minutes. Remove and let the jars cool on the counter until the caps seal themselves.
Stores on the shelf for up to a year. Is best served chilled and after about a week of "pickling" in the jars.
Enjoy!!
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