Zuccles
I’ve delayed this as long as I can. It’s the last post of the A to Z Blogging Challenge. Putting it to bed is bittersweet. On the one hand, daily posting can be stressful, but on the other hand I’ve met some really wonderful bloggers. I hope that you’ve visited some of the ones I’ve recommended as well as exploring the list for others. Keep coming back to see me, and all the other bloggers. You just never can tell when I might have something to say that will make you want to put your dancin’ shoes on!
Zucchles (Zucchini Pickles)
5 C cider vinegar 1 t summer savory
1 C sugar 2 t ground turmeric
¼ C pickling salt 1 ½ t dry mustard
1 T celery seed 2.2 kg (5 lb) zucchini, sliced thin
1 t marjoram 2 large onions, sliced
Combine the vinegar, sugar, salt, celery seed, marjoram and summer savory in a large saucepan and bring to the boil.
Toss the onions and zucchini in a glass or plastic bowl and pour the boiling liquid over them. Allow to stand for 1 hour, stirring occasionally.
Return everything to the saucepan and bring it to a light simmer for about 3 minutes. Leaving the pot at a simmer, begin packing the mixture into sterilized canning jars. Fill to within 1.25 cm (½ inch) of the top, ensuring the vinegar mixture covers the vegetables completely.
Cap each jar with a new cap at once and process the jars for 5 minutes in a boiling-water bath.
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Are you growing more zucchini than you can consume? Do your friends and neighbors hide from you because your bags are always laden with them? After a time it becomes virtually impossible to give them away, doesn’t it? Those plants are prolific buggers, aren’t they? Here’s a welcome way to dispose of a few, or a lot, depending on your taste for pickles. They are perfect with red beans and rice or anywhere else you use pickles. They are also a nice gift! Make up a few jars and tell me what you think of them. While you’re at it, tell me your favorite zucchini story, I just know you’ve got one!
The Left Wright Brain 