Zucchini are so prolific in the garden that when my mom told me she’d put in 4 starter plants, I decided not to plant any. I figured she’d need to share hers, and indeed that’s been the case. She brought me 5 huge zucchinis the other day…and that’s just the ones she’d picked that morning!
I decided to try the zucchinis out in a bread and butter refrigerator pickle. While this type of pickle recipe is typically made with cucumbers, zucchini actually works quite nicely.
Adapted from Better Homes and Gardens Special Interest Publications: Canning
Yield: Makes about 3 cups
- 4 cups zucchini, preferably homegrown, thinly sliced
- 3/4 cup onion or shallot, thinly sliced
- 1 Tbsp. kosher salt
- 1 cup organic sugar
- 1.5 cups apple cider vinegar
- 1 tsp. black mustard seeds
- 1 tsp. black peppercorns
- 1/4 tsp. ground tumeric
- In a large non-metal bowl, combine zucchini onions and salt. Toss with your hands to coat evenly. Cover with cold water and allow to stand for 1-2 hours at room temperature.
- Rinse vegetables thoroughly in a colander with cold water. Drain well.
- In a saucepan, combine sugar, vinegar, and 1.5 cups water. Bring to a boil, stir to dissolve the sugar, then remove from the heat.
- Pack the zucchini/onion mixture into clean (sterilized by washing in the dishwasher is best) jars. Pour the hot vinegar over the vegetables. Add more water to the jars if needed to ensure the vegetables are beneath the liquid.
- Allow the jars to cool before sealing and placing in the refrigerator. Let chill for several days before serving; after that, they will keep in the refrigerator for about a month.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson