This Is What You Do With All That Zucchini.
This process is not hard to do. You can use as few or as many cut up zucchini as you want to process. You can cut any shape, or slaw size that you want. I like to cut my zucchini into french fry size pieces.
It took me a few years to get this recipe just right. I use gloves, so my fingers don't get much green on them, since I've been known to cut up over thirty zucchinis at one time.
I've been hunting down Zucchini for a few years because for the past few summers we have been in a drought condition. My sister calls me... "Francesca the Zucchini Hunter." I pop up all over the Eastern Shore of Maryland and Delaware, searching for Farm Stands. As soon as I spot a basket full of Zucchini, I'm ready to make a deal! There is always a look of shock when I offer to buy all the Zucchini that's there. My offer is just under insulting, however, the farm stand seller usually sees things my way. Either they sell the zucchini to me or they might just have to take them back home at the end of the day.
I do this with Yellow Squash and Eggplant. The process is the same for all three vegetables.
Just follow my instructions and this winter when you crack open a jar of your Pickled Zucchini, that summer time feeling will encircle your face!
These pickles are great in a salad, as a side or in your favorite sandwich.
Until we meet again...Francesca27
Cook Time (No Cooking)
- 8-10 medium size Zucchini, Cut into French Fry Size Pieces
- 1 Quart Distilled White Vinegar
- 1 Quart Water
- 1/4 cup Kosher, Pickling or Sea Salt
- 2 cups Olive or Vegetable Oil
- 1 bulb Garlic, Sliced-
- Peel and cut the Zucchini into French Fry size pieces. Put the cut Zucchini in the bottom of a turkey roaster or large non-reactive bowl. Mix the water and vinegar in a pitcher. Add the salt. Pour over the zucchini, mix well. Plact the top of the turkey roaster upside down, or if you use a bowl put a smaller bowl on top of the zucchini mixture. Weigh the top down with a brick or heavy dish. (be sure the zucchini is covered with the water/vinegar/salt mixture.) Add more equal parts of water/vinegar until it slightly covers the zucchini. Wait 24 hours.
- Drain the Zucchini mixture. Place some zucchini in a linen or cotton kitchen towel.) Squeeze out as much vater/vinegar as you can. Place squeezed zicchini into a clean bowl. Add the sliced garlic and just enough oil to cover and mix the zucchini and garlic.
- Pack any size, washed and dried jar with the Zucchini/Garlic mixture. Pour olive or vegetable oil into the jars to fill up to 1/2 inch before the top of the jar. Seal with washed and dried lids and store up to one year in your kitchen cabinet. No need to refrigerate or freeze.
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