Are you growing too much zucchini? If so, you might welcome this means of getting rid of a bunch of them. They’re zucchini pickles, and they can be served anywhere pickles can. This is good chopped up and used as a garnish for red beans and rice.
This recipe also works with summer squash, mirlitons and cucuzza, that long, green squash with the Sicilian accent that a lot of people grow on their fences around New Orleans.
- 5 cups cider vinegar
- 1 cup sugar
- 1/4 cup pickling salt
- 1 Tbs. celery seed
- 1 tsp. marjoram
- 1 tsp. summer savory
- 2 tsp. ground turmeric
- 1 1/2 tsp. dry mustard
- 5 pounds zucchini, about five inches long, sliced about 1/4 inch thick
- 2 large onions, sliced
1. Combine the first six ingredients in a large saucepan and bring to a boil.
2. Toss the onions and the zucchini in a glass or plastic bowl, and pour the boiling liquid over them. Let it stand for an hour, stirring now and then.
3. Return everything to the saucepan and bring to a light simmer for three minutes. Leaving the pot at a simmer, start packing the mixture into sterilized canning jars. Fill to within a half-inch of the top, making sure that the vinegar mixture covers the vegetables completely.
4. Cap each jar with a new cap at once, and process the jars for five minutes in a boiling-water bath.
Makes six or seven pints.