I planted several zucchini seeds this summer, hoping that something would come up. They all did. I now have an overabundance of winter and summer squash and a couple of unknowns, from seeds I had saved from previous harvests. I harvested them a couple of weeks ago, but while up in the field digging potatoes this weekend past, noticed a lot of little ones still growing on the plants. I usually let my squash grow big so that I can stuff them or use them in cakes and breads, so I wasn’t sure what to do with this new round. Not caring that much if I ruined them, I found a zucchini pickle recipe online and decided to give it a shot. I’m really glad I did- every time I open the fridge, I have to have some. They are delicious! I haven’t tried them on a sandwich yet, but I am imaging that they will be delightful.
Zucchini Pickles
Ingredients
- 1 lb zucchini, thinly sliced lengthwise
- 1 medium onion
- 2 tbsp pickling salt
- 2 cups apple cider vinegar
- 1 cup sugar
- 1.5 tsp dry mustard
- 1,5 tsp crushed mustard seed (yellow, brown or a mix)
- 1 tsp turmeric
Instructions
- Thinly slice the zucchini lengthwise.
- Thinly slice the onion.
- Place both in a shallow bowl, add the pickling salt and toss veggies to distribute. Cover the vegetables with cold water, stir and let them sit for about an hour, or until the zucchini has softened somewhat.
- When softened, drain vegetables using a colander and rinse them. Shake to get rid of water.
- While waiting for the zucchini and onion, mix all other ingredients together in a small pot, bringing mixture to a boil and then simmering for three minutes. Let cool.
- Place zucchini in sterilized 1 lt mason jar and add brine mixture. Seal and place in the fridge for a day to let flavours meld. These should be good for a week in the fridge, although they will probably be consumed before then!