Judys Zucchini Pickles Recipes

JUDY'S ZUCCHINI PICKLES

Steps:

• Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
• Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
• In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
• Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

ZUNI CAFé ZUCCHINI PICKLES

Steps:

• Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well.
• Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
• After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.
• Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.).
• Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.

JUDY'S PICKLED SQUASH

Steps:

• Place the squash, onion, and bell peppers in a colander, sprinkle with salt, and let drain, covered, for about 1 hour at room temperature. Do not rinse.
• If preserving the pickles, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
• Tightly pack the squash, onion, and peppers, alternating layers of vegetables, in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
• Combine the sugar, vinegar, mustard seeds, and celery seeds in a large pot over high heat and bring to a boil, stirring until the sugar dissolves, for about 1 minute. Pour the hot liquid over the vegetables, maintaining the 1/2-inch headspace.
• For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.
• For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.

ZUCCHINI PICKLES

Steps:

• Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

ZUNI CAFé'S ZUCCHINI PICKLES

Steps:

• With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
• Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
• Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
• Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
• Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.