Makes 2-3 pints of pickles
Takes about 30 minutes prep, marinate at least overnight before serving
These are refrigerator pickles, not intended for canning, and are similar in sweetness to a bread & butter pickle. Pat Mulvey of Local Thyme offers Sweet Zucchini Pickles which includes turmeric, to give the pickles the traditional bread & butter pickle yellow color.
Equipment: 2-3 pint jars, or one 2 quart jar
1 1/2 pounds zucchini, rinsed, ends trimmed, and sliced into rounds – you can d this fancy with a crinkle cutter
1 purple or white onion, peeled and halved and sliced into half moons
1-2 tablespoon mixed pickling spices (or make your own blend of mustard seeds, bay leaf, peppercorns, whole cloves or allspice, maybe a bit of cinnamon stick)
2-3 whole garlic cloves, peeled
1-2 dried hot red pepper (optional)
sprigs of fresh dill
1 cup vinegar, white or cider
1 tablespoon kosher salt
1/2 cup sugar
about 2 cups water
Divide the zucchini and onion slices into your jars, and add the pickling spices, garlic, and red pepper if using. Tuck in the sprigs of dill. Combine the vinegar, kosher salt, sugar, and water in a saucepan, and bring to a boil, stirring to dissolve the salt and sugar. Pour over the vegetables while still hot. If you don’t have enough brine, add boiling water and a little more salt to fill the jars. Seal the jars with lids, and chill at least overnight before eating. Delicious on cheese sandwiches!