Also adapted from Canning For a New Generation come the not-too-sweet bread and butter zucchini pickles. She uses ginger in her recipe, but I didn't have any. It sounds super good, but I couldn't wait so I did without. I also added a little more sugar (but not much) and a little less turmeric (because I ran out). One jar didn't seal, so, unlike the turnips, I can assure you with all certainty that these pickles are delicious. They go perfectly with a little rye bread and Dancing Fern cheese. And, they're made from zucchini.
Bread and Butter Zucchini Pickles
makes about 6 pints
takes 2 days, or one very long day (8 hr-overnight ice bath)
- 4 pounds zucchini, washed and beheaded
- 1 pound sweet onions, peeled and halved
- 1/4 cup plus 1 Tablespoon kosher or pickling salt
- 2 Tablespoons whole coriander seeds
- 1 Tablespoon whole yellow mustard seed
- 2 teaspoons crushed pepper (or 1 teaspoon minced dried cayenne)
- 6 cups cider vinegar (5% acidity)
- 1 1/2 cups water
- 1 cup sugar
- 1 teaspoon turmeric
- (6 rounds fresh ginger if you have it)
Cut zucchini into 1/4 inch rounds. Thinly slice onions. Place together in a large bowl and toss with 1/4 cup of salt. Cover with a healthy layer of ice cubes and let sit in the refrigerator 8 hours, or overnight. Pull out any unmelted ice cubes, drain, rinse well, and drain again. Toss with coriander seed and pepper flakes, set aside.
Sterilize clean jars in a canning pot of boiling water, and let jars sit in warm water while preparing the vinegar.
Place new jar lids in a heat-proof bowl and pour boiling water from the pot over them- also leave in water til needed.
Combine vinegar, water, sugar, turmeric, and 1 T salt in a pot. Bring to a boil. Drain the jars and gently stuff the zucchini in, being sure not to pack too tightly. If using ginger, throw a slice in the bottom of each jar first. Carefully ladle or pour vinegar into each jar, leaving about 1/2 inch headspace. Run a clean chopstick around the side of each jar to remove large air bubbles- the zucchini tend to fold up against the sides and trap air in them. Screw the lids on well, but not too well (til "finger tight"), and process in a boiling water bath for 15 minutes. Place on a dry towel and don't move jars for 12 hours. Check to make sure all are sealed (buttons on top will be popped down), and store in a cool dry place. They can be eaten after 3 weeks, although I tried my unsealed jar after 1 week and they were still amazing.