Pickled Zucchini Spears
This recipe from Sherry Vinson's Put 'em Up! makes about 6 pints.
4 pounds small zucchini or summer squash
1 large onion (chopped)
½ Cup salt
4 garlic cloves (halved or chopped rough)
4 Cups white vinegar
½ Cup sugar
1 Tablespoon dried oregano
1 teaspoon peppercorns
1 teaspoon dried rosemary
1 teaspoon dried thyme
Optional crumbled bay leaf
Prepare your vegetables: Cut the zucchini (or squash) into spears an in shorter than your jars and then toss it in a largebowl with the salt. Cover with cold water and let sit two hours. Drain. Rinse. Drain again. Then pack the squash mixture into clean hot pint jars and divide the garlic among them.
Prepare your brine: Bring the vinegar, sugar, and spices to a boil in a large nonreactive saucepan. Pour the hot bring over the vegetables (waiting in your jars) to cover by ½ inch and leave ½ inch of headspace.
Process: Use the hot water bath method. Release trapped air. Wipe jar rims clean. Put on lids. Process in hot water bath with 30 minutes at full rolling boil. Turn off heat. Let sit 5 minutes. Then remove to sit on the counter for 24 hours. Check seals and store for up to a year.
|These flavorful pickles won first prize at the Alaska State Fair!|