Sunday, August 9, 2015


Bread and Butter Zucchini Pickles

First I start with the squash, This was about 3 pounds of zucchini and trombetta.

then I trim them up and weigh them.  Here is about two pounds' worth, trimmed:

Then cut them into pickle sized strips. These are about as long as my finger:

For each pound of squash you will need 2 TB salt.  Use plain or pickling salt: (whoops, unintentional product placement...)
For each pound of squash use about 1/2 an onion. More if you like onion.  Yellow or red, it doesn't matter!
toss veg with salt and wait 10 minutes:
cover with cold water:
weigh down with a plate, wait 1 hour:
for each pound of squash you will need :
*2 cups of vinegar and 
*1 cup of sugar.  
You can use apple cider vinegar if you prefer...
to the vinegar and sugar add :
*1 tsp of turmeric,
*1 -1/2 tsp dry mustard, and
* 1 -1/2 tsp mustard seed.
(I prefer Coleman's mustard, though it is pricey.)
after an hour, drain the veggies... AUUGH didn't get that picture!

bring the brine and spices to a boil
put the veggies in their jars... one pound makes about a quart of pickles... 
(I only had a gallon jar today, though.)

Pour the boiling brine over the veggies.  
Be careful!  
The turmeric in the brine will stain counters and clothes... ask me how I know....
Stir it gently... bring to room temp... put in fridge.
Ready to eat in 2 days.
Keeps indefinitely, or until all gone!
this is what I had left of my squash: