PICKLED….Bread and Butter Zucchini or Cucumber and Onions

With gardens producing all those wonderful fresh vegetables you may found yourself wondering what to do with all of it.  Maybe you love pickles or anything pickled or just want to try something new. Here are two different recipes for you to try.  You can see which brine you prefer and then switch out the vegetable used.  In both of these recipes I also added sliced radishes and a teaspoon of pickling spices.IMG_3616

Bread and Butter Zucchini Pickles (recipe from Food and Wine)

  • 1 pound very firm medium zucchini, sliced 1/8 inch thick
  • 1/2 cup thinly sliced onion
  • 3 tablespoons kosher salt
  • Ice water
  • 1 1/2 cups unfiltered apple cider vinegar
  • 1/3 cup sugar
  • 2 teaspoons mustard seeds, crushed
  • 1 1/2 teaspoon dry mustard powder (**note I was all out of mustard powder so I looked up a substitution and found that you could use 1 tablespoon prepared mustard per 1 teaspoon mustard powder)
  • 1 teaspoon ground turmeric
  1. In a large bowl, toss the zucchini and onion with 2 Tablespoons of kosher salt.  Cover with ice water and let stand until just softened, about 45 minutes.  Drain well and pat dry.
  2. Meanwhile, in a saucepan, combine the remaining 1 Tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 Cup of water.  Bring to boil, stirring to dissolve the sugar; let cool completely.
  3. Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover.  Seal with the lid and refrigerate overnight before serving.

**Pickles can be refrigerated in the brine up to a week.

 

Pickled Cucumbers and Onions (recipe from friend)

  • 4 thinly sliced cucumbers
  • 1 large sliced red onion
  • 1 large sliced green pepper
  • 1 tablespoon salt
  • 2 cups white vinegar
  • 1 1/2 cup sugar
  • 1 teaspoon celery flakes
  • 1 teaspoon red pepper flakes
  1. Mix cucumbers, onions, peppers, and salt and set aside
  2. In a medium saucepan, bring to boil the vinegar, sugar, celery flakes, and red pepper flakes.  Remove from the heat and add 2 handfuls of ice until dissolved.
  3. Place the vegetables in canning jars; pour the liquid mixture over vegetables and store in the refrigerator.

**Will keep up to 2 months.

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