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.)
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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!
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