Zucchini Pickles, Bread & Butter Style
Zucchini stands in well for cucumbers in bread and butter pickles. Makes 5 pints.
- 4 pounds (about 2 quarts) of zucchini, sliced thin, about 3/16th inch
- ¾ pound small onions (about 2 cups), sliced thin
- ¼ cup pickling or kosher salt
- 2 ¼ c apple cider vinegar
- 1 ¼ c sugar
- 1 T whole yellow mustard seed or 3 T prepared mustard
- 1 tsp celery seed (can substitute minced celery tops or dill seed)
- 1 tsp ground turmeric
- Optional additions- garlic, dill, onion, dill seed, fresh ginger slices, chiles or chile flakes, celery seeds, whole cloves, cumin seeds, star anise, fresh herbs.
- 2 Cups Vinegar (white, red wine, rice wine, apple cider)
- 2 Cups Water
- 2 T kosher salt
- 4 T sugar
1. Prep your veggies. Wash well and either slice, quarter, or cut into spears, or leave whole (like green beans)
2. Bring the water, vinegar, salt and sugar to a boil in a small pot. Meanwhile, pack the jars.
3. In 4 pint-sized mason jars, divide any spices you opted to use. Begin adding the veggies and any fresh herbs you would like to include leaving about an inch at the top of the jar.
4. Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.
5. Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days. Keeps up to two weeks.
Recipe adapted from http://www.feastingathome.com/quick-pickled-vegetables/