Pickled Zucchini

Pickled Zucchini

Another great recipe from Marisa McClellan's Food in Jars book on preserving small batches of food.  We do feel like master gardeners when it comes time to growing zucchini but what do we do with all of it?  I have spiraled it into noodles, baked it with Parmesan cheese, grilled it, added it as a pizza topping.....but today I tried pickling it.  I am surprised how crisp it is...especially with the refrigerator method.  The cumin adds a great difference.  Make sure the cumin is fresh.  Here's the recipe:

3 pounds young zucchini, cut  into 1/2" rounds

2 cups apple cider vinegar

3 teaspoons ground cumin

3 TBS pickling salt

1 lime sliced

2 tsp black peppercorns

1 tsp cumin seed

1 tsp mustard seeds

1 tsp red pepper flakes, I use chipotle

Combine the vinegar, 2 cups water, ground cumin and pickling salt in a pot and bring the brine to a boil.

Meanwhile place a lime slice in the bottom of each sterilized jar.  Divide the pickling spices among your jars

Pack the sliced zucchini in each jar

Gently pour the hot brine over the zucchini leaving 1/2 inch headspace

If canning, gently tap the jars and use a wooden skewer to release any bubbles trapped.  Wipe the rims of the jars.  Add lids and rings  Process for 10 minutes in boiling water.

If going directly to the fridge.  Let the zucchini soak up all the flavor for 48 hours if you can wait that long.

Happy summer eating.

mise en place

pickling spices, lime and a sprig of lavender

zucchini in jar

Dill Pickles - in the refrigerator

Who doesn't love a cold crispy dill pickle in the summertime with a burger or a sandwich? These are ready in 24 hours and gone in just about the same time.  I have very little in my garden this year but I do have cilantro that has gone to seed which is then called coriander and dill.  I had to buy the pickling cucumbers from Whole Foods but they should be at the Farmers' markets too.

pickles in a pretty jar - no canning process necessary

mise en place

Refrigerator dill pickles:
Servings: About 24 spears, or two 1-quart jars 
Ingredients
1-1/4 cups distilled white vinegar 
3 Tbs kosher salt
2 Tbs sugar
2 cups cold water
1-3/4 to 2 pounds pickling cucumbers (about 6), cut into spears
2 Tbs coriander seeds- my cilantro is going to seed-perfect 
6 large garlic cloves, peeled and halved
1 tsp mustard seeds
1/4 tsp red pepper flakes
16 dill sprigs- fresh from the garden or farmers’ market

Instructions
Combine the vinegar, salt and sugar in a small non-reactive saucepan over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.

Complements of http://www.onceuponachef.com