Wanting to make the most of the summer season and farmer’s market haul, we went to blogger Kevin West of Saving the Season. He knows how to jar, jam, pickle and preserve with the best of them! These spicy zucchini pickles are a twist on traditional pickled cucumbers, and make a great snack or side dish.
SPICY ZUCCHINI PICKLES
yields about 4 pints
- 2 pounds of small zucchini
- 2 ¼ cups of white wine vinegar or cider vinegar
- 1 ½ cups water
- 2 tablespoons salt
- ¼ cup sugar
- 2 teaspoons mustard seed
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds
- optional: fresh dill, whole garlic cloves, whole dried red chilies, saffron, other spices
- Cut both ends off the zucchini and discard, then cut the zucchini into sticks about ½” wide and 4″ long.
- Combine the vinegar, water, salt and sugar in a pot. Bring to a boil. Put half of the zucchini in the pot and cook until it is khaki colored and pliable — about 2 minutes. Using tongs, transfer the zucchini into pint jars. Repeat with the remaining zucchini. Reserve the hot liquid.
- Evenly divide the mustard seed, coriander and dill seed between the jars. If you like, add any or all of the following to each jar: 2 sprigs of fresh dill, a clove of garlic, a whole dried red chili, a pinch of saffron, or other spices.
- Divide the hot liquid between the 4 jars, completely covering the zucchini. Seal the jars, allow them to cool and store in the refrigerator. Allow at least a week before eating.
Note: this recipe can be also used for cucumbers, lightly blanched string beans, carrot sticks or other vegetables.
For more insight into pickling, preserving and additional tips, please visit Kevin’s blog, Saving the Season.
From a long line of picklers and preservers, blogger Kevin West of Saving the Season is known for his tips and techniques to turn here-today- gone-tomorrow fruits and vegetables into gourmet goodies and gifts. Read his blog and connect with him on Twitter.