Posts Tagged 'pickling'

Harvest Season Begins – Dilled Zucchini Anyone?

Dilled Zucchini Sticks

It’s a beautiful September week and the perfect time to focus on veggies. We’ve already been snacking on carrots and potatoes from the garden. Then there are all the tomatoes that [I thought] I over-planted in the spring. Even though we ended up with 15 plants, I’ve been thrilled to have an over-abundance of tomatoes for salads, snacking and turning into salsa. And we’ve also had pounds of cucumbers which we’ve been turning into pickles.

Then we visited the downtown farmer’s market on the weekend with some friends. Kuhlmann’s Greenhouse was selling their cauliflower for $1 and their giant zucchini for $3. (MJ weighed the zucchini when we got home and we realized that we had 11 ½ pounds of zucchini!)

Banana holding only half of the zucchini that we purchased.

Needless to say, MJ and I did a little bit of canning on the weekend. Here is a recipe for dilled zucchini.

Dilled Zucchini

Who says you can’t pickle zucchini? It makes a great pickle and easily picks up the flavour of the dill. We made the mistake of slicing the zucchini a bit too thickly. And we also should have measured better – the sticks should be cut to the size of the canning jars. We ended up having to cut sticks in half in order to fit them in the jars.

4 ½ lbs zucchini
3 tbsp pickling salt
5 cups white vinegar
2 ½ cups granulated sugar
1 tsp turmeric
1 tsp fresh dill weed, chopped
1 tsp celery seed
1 tsp mustard seed
4 garlic cloves, chopped
1 medium onion, thinly sliced
Sprigs of dill weed

Chop zucchini into sticks and layer with pickling salt in large bowl. Let it stand for an hour.

Prepare your canning jars – place in boiling water canner (just a really big pot of water!) and let boil for 10 minutes. Set aside screw bands and lids in hot water until ready to use.

In a large pot, combine vinegar, sugar, turmeric, chopped dill, celery seed and mustard seed. Bring to a boil.

Rinse the zucchini in cold water; drain thoroughly; pat dry. Add zucchini, chopped garlic and onions to liquid and bring to a boil. Let it boil for five minutes or more.

Time to fill the jars. Place 1 large sprig of dill weed in a hot jar. Place the zucchini and onions into the hot jar and add liquid to within 1 cm of the top of the jar. Place a lid and screw band on the jar and return the jar to the canner. Repeat until all the jars are full.

Boil the jars for at least 10 minutes in the canner. Carefully remove them from the hot water so that the contents doesn’t touch the lid. Leave them to cool for 24 hours. Be sure to check that the seals have decompressed.

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