I never really liked pickles and sauerkraut until I began living on a farm. You get to know a kind of abundance that you never knew before. Until you understand the wonder of how to handle and manage all the fruit falling from a tree or all the produce from a harvest, you’re likely to leave the canning and pickling to others. But as Thanksgiving draws close I think we can all relate to the feeling of abundance and leftovers. Turkey sandwiches for daaaaaaaaaayyyyyyyys.
I had about 5 lbs of zucchini to work with. Here’s a cool take on pickling zucchini that I got inspiration from Food52. I’m going to reduce my 5 lb of zucchini down to 1 so you can adjust accordingly the next time you have either a crazy amount or a small amount to work with.-
1 lb zucchini – rinsed and peeled length wise on a mandolin, or carefully with a knife.
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1 small white onion – cut long and thinly
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1 T course sea salt
Put in a shallow bowl large enough to hold, massage and disperse salt gently over zucchini and onion and add cool water to cover. 1 hour.
Meanwhile, make your brine:
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2 cups apple cider vinegar – I used a mix of distilled white and ACV
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1 cup of local honey – I used one infused with local Hawaiian chilies
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2 tsp ground mustard
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2 tsp mustard seed – any color
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1 tsp ground turmeric
Add all of the brine ingredients to a small pot and brim to a gentle boil then reduce to a simmer for 2 minutes. Turn heat off.
When zucchini and onion have sat and still hold a crunch, drain and add to a couple pints size jars or 1 quart sized jar. Fill with brine. Refrigerate and enjoy xo
