Savory Zucchini Pickles

 

 

 

Savory Zucchini Pickles

 

By the end of summer my cellar is full of preserved food, mostly pickles. My husband loves pickles in any form; cucumber, green tomato, dill, bread and butter, apples, pears, green beans, carrots or mushrooms. The Czechs love pickles too. Pickles are considered to be necessary accompaniments to the heavy pork dishes served in the Czech Republic.


When making pickles use only fresh, firm, small to medium vegetables. If possible pickle vegetables within 24 hours of picking. Soaking vegetables in ice water for an hour makes them crispy. Fill plastic bottles with water then freeze them. Float a couple of bottles of frozen water in the crock with the vegetables. Later rinse the bottles and put them back in the freezer for another batch. Use only pure granulated salt for pickling. Never use salt with iodine. Use stainless steel, glass or enamel ware for cooking pickles. Never use aluminum, galvanized or copper kettles. Always check jars for chips and cracks. Only use perfect jars. Sterilize jars and caps just before filling.


Savory Zucchini Pickles


4 pounds (2 Kilo) medium zucchini

4 medium onions

2 cup vinegar (8% acid)

6 cups water

¼ cup sugar

¼ cup pickling salt (without iodine)

1 teaspoon each of mustard seeds, dried oregano, dried basil, garlic powder

1 bay leaf for each jar


Wash zucchini. Cut unpeeled zucchini lengthwise then cut into thin slices. Cut peeled onions lengthwise into thin slices. Put zucchini and onion into a large bowl or crock and cover with ice water. Let stand for an hour; drain.


Put remaining ingredients in a large pot and bring to a boil. Put zucchini and onion into the boiling vinegar mixture. Bring to a boil again. Cook for three minutes. Put a bay leaf into each hot sterilized jar then pack zucchini and onion into jars, leaving ½ inch head space. Pour boiling vinegar mixture over zucchini, leaving ½ head space. Seal the jars with caps.

Advertisements