Zucchini Pickles Refrigerator Style
From notyourmomma 18 years ago
- 20 minutes to make
- Serves 24
Another B&B specialty, pickles to use up all the zucchini that you are over-run with this time of year. Nice alternative to the cucumber, more tender and flavorful. Good at BBQ's and as a nibble with cheese.
Ingredients
- 3 cups of thin sliced firm zucchini shopping list
- 1 medium onion, quartered and thinly sliced shopping list
- 2 tsp of salt shopping list
- 3/4 cup of vinegar shopping list
- 1 1/2 cup of sugar shopping list
- 1/2 tsp each of mustard seed, celery seed, and ground turmeric shopping list
How to make it
- Place zucchini and onion in a large glass or crockery bowl. Add enough lukewarm water to cover the veggies. Stir in salt. Cover and let stand at room temperature for two hours.
- Drain, rinse and pat dry.
- In a medium saucepan combine vinegar, sugar, mustard seed, celery see, and turmeric. Bring to a boil, stirring until sugar is dissolved.
- Pour vinegar mixture over zucchini mixture. Cool to room temperature.
- Cover and chill at least 24 hours before serving.
- Store tightly covered in the refrigerator for up to a month.
- Yield about 3 cups.
People Who Like This Dish 6
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