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Featured Cookbook
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Potato-Carrot-Zucchini Pancakes
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Zapple Bundt Cake (Zucchini Cake with Ginger and Cinnamon)
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Brined Zucchini Pickles
Book Description
Revised and updated, The Classic Zucchini Cookbook is like a new book -weighted to the way we eat today, and with a completely reworked format and design. Ninety new recipes have been added, and the existing recipes have been revamped. All-new illustrations have been added. Hundreds of boxes on zucchini
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The Classic Zucchini Cookbook : 225 Recipes for All Kinds of Squash
Authors: Nancy C. Ralston,Marynor Jordan,Andrea Chesman
Date: June 2002
ISBN: 1580174531
Publisher: Storey Publishing, LLC
Paperback
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The old-fashioned way to make pickles was to ferment them in a salt brine. The method is time-consuming, but the results are simply delicious. In this recipe, the pickles are first salt-brined, then canned in a sweet syrup.
Makes 6 pints
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9 1/2 pounds small zucchini (or a mixture of squash and cucumbers), cut into 3- or 4-inch spears
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6 pounds cauliflower, broken into florets
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1 1/2 cups pickling salt
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12 cups water
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12 cups sugar
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8 cups distilled white vinegar
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8 sticks cinnamon
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In a clean large bowl or pickling crock, combine the zucchini and cauliflower. Leave at least 4 inches of space at the top of the crock.
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Cover with water. Drain the water into a saucepan and bring to a boil. Remove from heat and add the salt. Stir to dissolve. Cool to room temperature. Pour the salted water over the vegetables.
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Using a weighted plate, cover the vegetables to keep them in the brine.
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Let stand for 1 week; the ideal fermenting temperature is between 70F and 75F. Fermentation will be much slower at cooler temperatures.
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Check the pickles daily and skim off any foam that forms. After 7 days, drain. Discard the brine. Cover the vegetables with hot water and let stand for 24 hours.
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Combine the 12 cups water, sugar, vinegar, and cinnamon. Bring to a boil. Drain the vegetables and pour the hot syrup over them. Cool to room temperature, cover, and let stand for 24 hours.
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For the next 3 days, drain the vegetables daily, reserving the syrup. Bring the syrup to a boil and pour over the vegetables. Cool to room temperature, cover, and let stand for 24 hours.
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On the fourth day, bring the vegetables and syrup to boil and pack into the hot 1-pint glass jars, leaving 1/2 inch of headspace. Using a plastic or wooden spatula, remove air bubbles. Wipe the rim with a clean cloth and seal.
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Process in a boiling-water batch according to Canning Basics for Pickles and Marmalade for 15 minutes at altitudes up to 1,000 feet; 20 minutes at 1,001 to 6,000 feet; and 25 minutes over 6,000 feet.
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Let cool undisturbed for 12 hours. Label and store in a cool, dry place. Allow 6 weeks for the full flavors to develop.
More From This Book:
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Potato-Carrot-Zucchini Pancakes
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Zapple Bundt Cake (Zucchini Cake with Ginger and Cinnamon)
-
Brined Zucchini Pickles
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