Happy Monday!
Sorry I’ve been gone. Guess nothing too exciting has been happening…at least nothing I took pictures of.
Yesterday I was craving chocolate. Well, at least baking something chocolate. And so I set out to make pickles….oh, and chocolate cake balls.
Remember all that fresh dill I bought at the farmers market? It was time to put it to use! Pickles!!
Zucchini Pickles
2 pounds small zucchini (preferably about 4 or 8 inches long), trimmed
4 tablespoons coarse sea salt, divided
12 fresh dill sprigs
2 teaspoons yellow or brown mustard seeds
1 teaspoon celery seeds
1 teaspoon black pepper
4 garlic cloves, halved
2 1/2 cups white wine vinegar
1/4 cup sugar
Preparation
Take zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 Tbsp. salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
Divide hot syrup between jars to cover zucchini, leaving 1/2 inch space on top. Wipe rims, seal, and process in boiling water bath for 10 minutes. Allow at least a week to pickle before eating.
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| I cannot WAIT to try these babies |
