When you have way too many small to medium sized zucchini and/or summer squash, use this recipe to make the most of summerʼs bounty. Cucumbers work too!
- 6 cups or more of thinly sliced zucchini or summer squash
- 1 cup thinly sliced onion
- 1 cup sliced green pepper (option: add some hot peppers /highly recommended)
- 1/4 cup pickling salt (donʼt use table salt/ iodine in the salt will discolor the pickles)
Toss all of the above in a big bowl with some ice cubes and let stand for 2 or 3 hours. Then rinse and drain.
In a pan on the stove, heat to a simmer:
- 1 cup dark vinegar
- 2 cups sugar
- 1 teaspoon mustard seed
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 2 Tablespoons fresh dill
Pour this mixture over veggies to cover in glass container(s) with lids and refrigerate at least 24 hours before eating them. Pickles will keep in refrigerator for up to 2 weeks.
NOTE: You can also can these pickles for use later in the season…put them up in sterile jars, using a hot water bath process.)
From Lonna’s recipe box - DonnaLonna Kitchen KHOI community radio www.khoifm.org.