Once I had canned the pizza sauce, I was ready for another challenge. Round two. Ding ding ding.
I have lots of zucchini and summer squash up in my biz lately. So, I decided to pickle it. Genius. Pickles. I love them, and the pickled garlic zucchini were actually not very difficult.
I used the recipe from So Easy to Preserve. Mostly, I just chose the one with ingredients I had on-hand. Very scientific.
Squash pickles II
(makes 5 pints)
via So Easy to Preserve
4 pounds summer squash
1/4 cup salt
1 quart vinegar (5%)
1 cup water
Dill seed (one teaspoon per pint)
Garlic (1 clove per pint)
Wash and slice squash. Pack garlic, dill seed and squash into jars, leaving 1/2-inch headspace. Bring vinegar, water and salt to a boil; simmer 5 minutes. Fill jars to 1/2 inch from top with boiling hot liquid. Remove air bubbles. Wipe jar rims. Adjust lids. Process 15 minutes in a boiling water bath.
Aren’t the jars so pretty? I used about 1/2 and 1/2 zucchini and summer squash.
As for taste, I think these are fabulous, but they are really really strong and vinegary. Ryan thought they were a little too strong. I find them to be a great snack.
Zucchini salsa (thanks to Amber Waves of Grain, this was added to my list)