While I have great plans for jars and jars of cucurbits this year (go ahead and look up cucurbits, I will wait), not much is in season here yet. I did manage to find some local zucchini. HHMM, zucchini pickles? Sure, why not. First thing do do was to bring home 5 medium sized zucchini. Second order of business was to procure the perfect zucchini pickle making tool.
I imagine this will be used again at Jardiniere time.
I leafed through a number of canning books and settled on Bread and Butter Zucchini Pickles. I have no idea what makes a pickle a Bread and Butter pickle, or if I even like Bread and Butter pickles, but this whole challenge is about learning something new. So pressed on.
5 zuccs made 2 pints of pickles.
In three weeks I will know if I like them enough to make more.
BREAD AND BITTER ZUCCHINI
4 pounds zucchini, sliced into rounds
1/4 cup pickling salt
2/14 cups vinegar
1 1/4 cup sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds (I goofed and added 1 tablespoon, only time will tell if it is a problem)
Put the zucchini in a bowl and toss with salt. Cover with 2 trays of ice cubes. Let stand at room temperature for 2 hours. Drain well.
Bring to a boil the vinegar, sugar and spices. Add the zuccs, slowly bring back to a boil and simmer 5 - 7 minutes. Once they turn from bright to dull green, they are heated through.
Ladle zuccs into pint jars, add liquid to 1/2 headspace. Boiling water bath for 10 minutes.
Wait 3 weeks to give them a taste :-(