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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 16 |
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We love pickles. It is fun trying to pickle different things. Prep time does not include overnight setting time. Ingredients:
6 medium zucchini (about 2-1/4 lb) |
2 medium onions, peeled |
1/3 cup kosher salt or 1/3 cup uniodized salt |
1 cup sugar |
2 cups white wine vinegar or 2 cups cider vinegar |
1 cup distilled white vinegar |
2 teaspoons mustard seeds |
2 teaspoons celery seeds |
1/2 teaspoon whole cloves |
3 -5 whole small hot red peppers |
Directions:
1. Wash zucchini, trim off and discard ends, and slice 1/4 thick.
2. Slice onions into 1 squares, and separate into leaves.
3. Toss zucchini and onions with salt in a 2 quart glass or plastic bowl.
4. Let sit for 5 minutes.
5. Cover with very cold water and set aside for 1 hour.
6. Drain, rinse lightly, and taste.
7. If too salty, rinse some more and drain again.
8. Return vegetables to bowl.
9. In a 2 to 3 quart saucepan, combine all remaining ingredients.
10. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
11. Taste, and remove red peppers if mixture is spicy enough, otherwise leave peppers in.
12. Return mixture to a full boil, and pour over zucchini mixture.
13. Cover with a plate or non-metal lid, and let stand for 2 hours.
14. Return zucchini mixture and liquid to the saucepan.
15. Bring to boiling, reduce heat, and simmer for 3 minutes.
16. Remove cloves and red peppers.
17. If canning, divide zucchini, onions, and liquid between 4 sterilized pint jars, being sure to divide seeds between jars, and top with sterilized lids.
18. Process in a boiling-water bath for 10 minutes.
19. Cool, making sure that lids have sealed.
20. Store at room temperature if desired.
21. If using within a month or so, store in a plastic container in the refrigerator; refrigerator pickles have a better, crunchy texture than canned ones.
22. Pickles are very edible after only 24 hours.
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