Last Sunday I kind of went overboard picking veggies at First Light Farm. So as a big advocate of “putting things by” I decided to make zucchini pickles. This is my tried and true recipe for any vegetable or combination of vegetables. I’ve made pickled “melanges” of cauliflower, green beans, bell peppers, and fennel; mono-veggie pickles of just cucumbers or squashes or beets. Anything goes!
8-9 cups of sliced veggies in any combination
1 medium onion, white or red, sliced
4 cloves garlic
2 c white distilled vinegar (or combine white, apple cider and white wine)
2 c water
1-1/2 c sugar
1 Tab mustard seed (yellow or brown)
1 bay leaf
1 stick cinnamon
1/s tsp celery seed
1 tsp peppercorns
1/8 tsp red pepper flakes
1/4 tsp whole cloves
1/4 tsp caraway seeds
Put all veggies into a large glass jar or bowl. Add all but first 3 pickling mixture ingredients. Bring water and vinegar to a boil. Still in sugar to dissolve. Pour pickling brine over the veggies. Let sit for 30 mins until it cools. Move the jar to the refrigerator. It’s best to remove the cinnamon stick after 2-3 hours but not critical.
Refrigerated pickles will keep for 2-3 weeks in your fridge.
For zucchini, mix up green, striped and yellow.
Add a few curls of fresh lemon peel. Meyer’s lemon is especially good.
Add a scant 1 tsp of ground turmeric.
Make them spicy. Omit the mustard seed, stick cinnamon, celery seed, caraway seed and cloves. Increase red pepper flakes to 1/2 tsp and peppercorns to 1 Tab. Add 1/2 tsp whole coriander, 1/4 tsp dried dill weed, and 1-2 dried red chile peppers, pierced once or twice.