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