Thursday, August 6, 2009
Zucchini can over run the garden and finding new ideas on using it can be challenging. We enjoy this pickle recipe. Be sure to use small zucchini.
Zucchini Bread and Butter Pickles
5 small zucchini; sliced
2 cups water
1 small onion; chopped
3 tablespoon sea salt
1 1/4 cup vinegar
1/2 cup honey
1/2 teaspoon celery seed
1/4 teaspoon turmeric
1/4 teaspoon dry mustard
1 teaspoon mustard seed
Combine zucchini, onion, salt and water in a large bowl. Mix well and let sit about 2hours. Rinse well under cold water.
Sterilize a one quart mason jar (or 2 pints).
Combine vinegar, honey and spices in a non reactive sauce pan and bring to a boil. Add zucchini mixture and simmer for about 10 minutes.
Fill jar(s), but leave 1/4 inch head space. Wipe the mouth of the jar clean, put on lids and seal.