In the beginning of the summer I’m always excited at the prospect of eating lots of grilled zucchini, zucchini pasta, stuffed zucchini, etc. But by the time late July, early August rolls around, I’m typically tired of the stuff! So, just my late summer luck, we got about 5 more zucchini in our CSA share from Denison Farm last week.
I was really frustrated because I’m trying to hard to not waste/compost any of the wonderful veggies that we get from our CSA. I racked my brain with what to do with these green guys short of just giving them away. Everything that I normally do just sounded B-L-A-H! I decided to consult the web and see what I could find.
After a brief stint on google, I came across several different recipes for Zucchini Pickles. I pulled out my copy of Put ‘Em Up by Sherri Brooks Vinton as well and there they were as well. I’d never had them before but the recipe looked pretty simple and I decided to go ahead and give it a shot.
Recipe from Put ‘Em Up by Sherri Brooks Vinton
2 pounds of zucchini cut into coins
1 pound of onions, chopped
2 cups of ice cubs
1/2 cup salt
2 cups distilled white vinegar
1/2 cup sugar
2 cups water
1 tbsp mustard seed
1 tsp celery seed
1 tsp black peppercorn
1 tsp tumeric
As with several recipes for canning/prepping squash, the first step is to salt them. This is really the only time consuming part.
1. Toss the zucchini, onions, ice and salt in a large bowl, and add enough cold water to cover. Set aside for an hour or two. Drain, rinse and drain again.
2. Combine the vinegar, water, sugar, mustard seed, celery seed, peppercorns, and tumeric in a medium nonreactive saucepan and bring to a boil. Pour the brine over the vegetables and let cool to room temperature.
3. Ladle your mixture into bowls or jars. Cool, cover and refrigerate for up to 3 weeks.