“Zany” zucchini pickles, zany indeed.
I’ve found another opportunity for my readers to benefit from my stupidity.
“I know, I’ll make zucchini pickles.”
I started to cut up the required 14 cups of sliced zucchini, then decided to read the rest of the directions.
Oh.
Oh, oh.
The zucchini slices have to stand in a salt and water solution for two hours. Okay, that’s fine, it’ll be 10 o’clock before I start to can them, but whatever.
Oh.
Wait.
The zucchini and spice/vinegar solution has to sit for an hour after boiling.
Eff it. I’m not staying up until 1 am to make Zany Zucchini Pickles.
It’s become an experiment! I’ve decided I’ll follow through until the boiling part, but then when it says to let stand for 1 hour, I’ll be letting them stand overnight. I can’t help it.
Tomorrow morning I’ll bring the solution to a boil again, if it has magically survived the night atop my stove, and then I’ll pack ‘em and can ‘em.
Wish me luck.
(Note: For my canning this summer I’m using directions from Bernardin’s Complete Book of Home Preserving—400 Delicious and Creative Recipes for Today.” Zany Zucchini Pickles are featured on page 324.)
How’d the zucchini pickles turn out? They’re worth the effort. Zucchini pickles are delicious!
This sounded so good, I just went and bought the book! As soon as my zucchinis start producing again (or the community garden thieves go on vacation) I’m gonna make a batch of the Zany Zucchini Relish!
[...] plants require little fussing and produce more fruit than I know what to do with. I’ve made zucchini pickles zucchini soup, stuffed zucchini, zucchini bread and my favourite zucchini recipe so far, zucchini [...]