I think my brain has been pickled. I couldn't decide which pickle recipe to put on today's blog, the zucchini bread and butter pickles or the green tomato dill relish. After much back and forth, I realized I can always put the other recipe on tomorrow. I've been standing over the vinegar vapors far too long, I believe.
Still inundated with bushels of zucchini? Want yet another way to use some of them?
My garden struggles to produce cucumbers. So, for pickles I use green beans and zucchini. I waited all August for zucchini this year -- it was such a cool summer. But now they're here! Pickle-making time again.
This recipe comes from my friend, Jayne. You may remember her rhubarb pie recipe from a month ago. Well, her zucchini bread and butter pickle recipe is equally delicious.
Jayne's Zucchini Bread and Butter Pickles
Slice 3 medium (or 6 to 8 small) zucchinis, thin. Cover with salt and cold water (to discourage bacteria, a 10% brine is recommended when pickling vegetables, see more below). Leave soaking for 2 hours to overnight. (If overnight, keep in fridge. Otherwise, on the counter is fine.)
Sterilize jars (3 pint jars -- 475 mL each). Have ready, as this process goes quickly.
Drain thoroughly. Add 1 or 2 sliced onions. Set aside.
In a large, non-reactive pot, combine 2 cups (400 g) sugar, 2 cups (475 mL) vinegar and 1 (5 mL) teaspoon pickling spice (or 1/2 teaspoon (2.5 mL) each mustard seed, celery seed and tumeric). Bring to a boil. Add zucchini and onion slices. Boil 10 minutes.
Spoon pickle slices into jars, and cover with liquid. Seal and water bath process for 10 minutes. Can be eaten next day, if desired.
Need ideas for using extra pickle brine? Click here.
Now, what if you're not interested in canning, you can still make a partial batch of these pickles and keep as you would refrigerator pickles. Make a third of a recipe. Use any jar or container you have to keep them. No need to water bath. They can be eaten next day. Store in refrigerator. Eat within one week. These are fantastic on sandwiches.
10% brine
This is the recommended proportion of salt to water for most pickle making. For every 1 gallon of liquid, dissolve 1 1/2 cups salt, or for every quart of liquid use 6 tablespoons of salt. For this recipe, for your first step of a brine soak, you'll probably find 3 tablespoons of salt and 2 cups of water to be sufficient.
So what are you doing with all your excess zucchini? Do you have any favorite recipes that use zucchini?
