Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Vegetables
Preserves Relishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Small zucchini
2 md Onions
1/4 c Kosher salt
Ice water
2 c Cider vinegar
2 c Water
1 tb Sugar
1 tb Mustard seed
4 ea Dill heads OR
1/4 c -Dill seed
4 ea Garlic cloves (or more)
-- sliced thin
1 bn Dill leaves
-- large stems removed
Small zucchini (about 1 inch in diameter) make the
best pickles, but over-grown ones can make
satisfactory pickles if they are halved, seeded, then
cut into half-rings. I prefer to use the dill heads
before they are completely mature and dry because of
their soft flavor and appearance.
Trim the ends from the zucchini and slice about 3/8
inch thick. Halve the onions lengthwise, then slice
them crosswise about 1/4 inch thick. Layer the
vegetables in a glass, ceramic, or stainless steel
bowl, sprinkling each layer with salt. Cover with ice
water. Place a plate on top of the vegetables and a
weight on the plate. Let stand for 2 hours.
Drain the zucchini and onions and rinse well. Drain
again while you prepare the pickling liquid.
Mix the vinegar, water, sugar, and mustard in a large
nonreactive pan. Bring the mixture to a boil, then
simmer for 5 minutes. Remove the pan from the heat,
add the dill heads or seed and the zucchini and
onions, and cover. Let the mixture stand for 2 hours,
tossing occasionally. Meanwhile, fill a canning kettle
with enough water to cover pint jars and bring the
water to a boil. Sterilize four pint jars and scald
four lids and rings. Bring the zucchini mixture to a
boil in its pan and stir in the garlic and dill
leaves. Ladle into hot, sterilized pint jars. Cover
with lids and rings and process in the boiling water
bath according to manufacturer's directions for 10
minutes at sea level. Store the pickles for a week at
room temperature before using. If any jars do not
seal, store them in the refrigerator and use the
contents within 2 weeks.
