Zucchini season is upon us here in the Western hemisphere, that time when gardeners large and small wrestle with an abundance of ripe summer squash. To help you take advantage of this bounty, this month we will explore the culinary and health benefits of this ubiquitous vegetable (technically a fruit). Zucchini is rich in vitamins and minerals as well as antioxidant carotenoids like lutein, zeaxanthin, and beta carotene, which can help protect skin from the harmful rays of the sun and may play a role in preventing cancer and heart disease.
This week’s recipe for Zucchini Pickles is a great way to enjoy your summer harvest year-round. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“The only thing I like better than talking about food is eating.”
– John Walters
Ingredients
- 2 quarts small zucchini, thinly sliced into coins
- 2 medium onions, peeled, sliced thin from quarters
- ¼ cup non-iodized salt
- Distilled water
- 2 cups apple cider vinegar (apple cider vinegar is a good choice for many pickles because it has a mellow, fruity flavor that blends well with spices)
- 2 cups sugar
- 1 teaspoon celery salt (celery salt is a mixture of salt and ground seeds, which can be celery or its relative, lovage. Celery seed enhances the salty flavor from table salt by giving it a cool, grassy flavor)
- 2 teaspoons mustard seed
- 1 teaspoon turmeric (this gives the pickles their yellow color)
- ½ teaspoon dry mustard
Instructions
- Combine zucchini and onions in a large pot, sprinkle with salt, and cover with cold distilled water. Let stand 2 hours, drain, rinse with fresh distilled water, and then drain again. Combine remaining ingredients in the pot and bring to a boil. Cook 2 minutes. Add the vegetables, remove from the heat, and let stand for 2 hours.
- While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes.
- Bring vegetables to a boil again and cook for 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling to within ¼ inch of the top of the jars with pickling liquid. Run a knife or a thin spatula around the insides of the filled jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Yield is about 3 pints.