AUBURN, Maine — We love this time of year because our produce starts showing up in abundance in our garden. If you've got a few too many zucchinis on hand...you just might want to try this quick and easy recipe from viewer Pat Titus to make Zucchini Pickles. Easy to make, and save -- or perhaps give away!
This recipe makes three pint jars, and they keep for two to three weeks in the refrigerator.
Refrigerator Zucchini Pickles
three pint-size Mason jars
1 1/2 lbs zucchini (3 or 4 medium)
6 fresh dill sprigs
3 garlic cloves. peeled and halved (2 halves per jar) or 1/2 tsp crushed garlic for each jar
1 1/2 tsp black peppercorns (1/2 tsp per jar)
1 1/2 tsp mustard seeds (1/2 tsp per jar)
3/4 to 1 1/2 tsp dill seed (1/4 to 1/2 tsp per jar)
2 1/2 cups water
1 cup white vinegar
1/4 cup sugar
2 TB any kosher salt (any coarse salt, not iodized)
Wash the zucchini, trim and discard the ends, slice them in to chips or spears (whichever you prefer). Divide your seasonings among the three jars. Add the dill springs and your zucchini spears, divided among the three jars. It's okay to pack them tightly! Mix the brine and boil, then cool .... and pour brine in to jars (newer jars with screw on tops are better). Make sure the zucchini is covered, and leave about a half an inch of space from the top of the jar. Cover tightly, and shake jar up a little bit to disperse seasonings. Leave them on the counter for about a half hour to cool off, then leave them in the refrigerator for about 24 hours and then, as Pat says, 'They're good to go!" Enjoy!