Cook4 hrs 30 mins
This is from a collection of Sheryl Arnolds recipes. Sheryl was not just a good cook, she had her own catering business and owned The Lunch Bucket, a popular Restaraunt here in the Sacramento Area back in the day. I use my mandolin to slice the zucchini, which makes short work of slicing them. The cooking time includes curing time.
- Wash zucchini and cut into thin lengthwise slices.
- Cover with 1 inch water and 1/4 cup salt.
- Let stand for 2 hours.
- Drain thoroughly.
- Place celery seeds, and mustard seeds in a spice bag.
- Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt.
- Bring mixture to a boil.
- Pour hot brine over zucchini slices and allow to stand for 2 hours.
- Bring all ingredients to boiling point and cook for 5 minutes.
- Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space. To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic. Seal.
- Process for 10 minutes in a boiling water bath.
I did not have Cidar Vinegar and no time to run to the store so I substituted Pomegranate infused red wine vinegar. OMG! This is wonderful. I regret the growing season is over with as I had zucchini squash earlier in the season and cooked the majority of it stuffed. Now I have found a new use for my one of my favorite squashs.
A great recipe!! Wish I would have made more!! Great use for zucchini!!
These are great, and it's a good way to use up all that zucchini. I actually cut the zucchini into spears instead of slices and it works well. They have a slightly different texture than a cucmber pickle, but I think the flavor is pretty similar, and some like them more. Definately best if you let them sit for a couple weeks, especially if you make spears as opposed to thin slices.