| Cafe Drake HRV likes to make and can a batch of bread and butter pickles every year in late November, perfect scheduling for cracking open Christmas week and enjoying with pates and cheese platters. If your own timing isn't as impeccable fret not; our zucchini sweet and sour pickles need only a week to cure before being devoured. Let's Do This. Start by thinly slicing 2 lbs. of skinny, small zucchini as thinly or thickly as you wish. Do the same with one small onion, slicing into rings and then halving. In a large ceramic or glass bowl toss the veggies with 1/8 cup kosher salt and 2 cups of ice cubes. Leave on your counter for 3 or 4 hours. Drain the veggies well and now toss with 2 t. yellow mustard seeds, 1 t. red pepper flakes and about 1/2 t. celery seeds. Pack loosely into 2 pint-sized canning jars. Now, in a saucepan, heat to boiling: 1 1/2 cups cider vinegar, 1/2 cup water, 1/2 cup sugar and 1/2 t. turmeric powder. When boiling, ladle carefully into packed jars and can according to your favorite method. You can skip the water bath altogether and just refrigerate sealed jars - after fully cooled - if you prefer AND plan on eating all within a month. |
Comments