Monday, August 22, 2005

Pickled Zuchini

Y'know, I say "zuchini" but you can use yellow squash or green cherry tomatoes just as easily on this! I tell you what though, when I make these things they always disappear, and they disappear quick! I like to mix all these in the jar to really suprise everyone.

Oh, you can pickle just about anything: cucumbers, squash, carrots, even beef (but we call that "corned beef") ...

1 zuchini, cut into chunks
1 yellow squash, cut into chunks
Green cherry tomatoes to fill the jar the rest of the way
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
1/2 teaspoon kosher salt
1/2 teaspoon mustard seeds
1 teaspoon pickling spice


Combine the spice and liquid ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.

Cut the heat on the saucepan and add the cut vegetables. Let sit for 5 minutes--this gets the pickling liquid in the veggies and allows for more pickles to be placed in the jar. After about 5 minutes, transfer the pickles to the jar and fill the jar with pickling liquid.

Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.


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