Homemade Zucchini Pickles—No Joke!
Why do you lock your car doors in the Hamptons during the summer? If you leave your car unlocked, someone might fill it with zucchini.
If you’re feeling overwhelmed by the summer squash in your garden, do what I do and pickle ’em. They’ll look really appealing this winter, I promise. And they make a great gift. I gave some of these pickles to my friend Gael Greene last month and she insisted that I share the recipe. Here it is:
2 pounds thinly sliced zucchini (or yellow summer squash)
1 medium onion, quartered and sliced
¼ cup canning salt
3 cups cider vinegar
2 cups sugar
2 teaspoons yellow mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
Yield: about 2 pints
Dissolve salt in a quart of cold water in an earthenware bowl. Combine squash and onion in bowl. Add water to cover. Let stand at least one hour, up to two hours. Drain, rinse and drain well.
Combine remaining ingredients in a large saucepot. Bring to a boil. Turn off heat. Add vegetables. Let stand one to two hours.
Bring all ingredients to a boil; reduce heat and simmer 5 minutes.
Pack hot vegetables into hot, prepared canning jars. Pour liquid into jars leaving 1/4” headspace. Place lids and rings.
Process 15 minutes in a boiling-water canner.
Let pickle age at least two days before serving to develop flavor.