It's that time of year that all gardeners are waiting for - It's canning/pickling time! Lets use this Topic to post our favorite canning & pickling recipe's and stories.
My wife makes this as the zucchini starts to stack up. She makes it in a tupperware bowel and puts it in the back of the refrigerator and forget about it. We pull it out in the fall/winter to use in salads when crunchy veggies like radishes are tough to come buy. I am sure you could put the pickled zucchini in canning jars for easier storage in the back of your fridge.
Sweet & Hot Curried Zucchini Pickles
Ingredients:
3 pounds zucchini, ends trimmed, cut into very thin rounds about 1/8? thick
2 red onions about the size of base balls peeled and cut into thin slices
3 to 4 colorful chilies of your choice cut into thin rounds
? C kosher or other course salts
1 C seedless red and/or green grapes halved (or substitute golden raisins)
2 ? C distilled white vinegar
? C sherry
1 ? C orange juice
2 C Sugar
2 tbsp prepared curry pwdr
1 ? Tsp cayenne pepper
1 Tsp whole allspice berries
1 Tsp whole cloves
Piece of fresh ginger the size of your thumb, peeled and cut into thin disks
Recipe:
In a large non-reactive bowl, combine the zucchini, onions, chilies, and salt, and let stand for 1 hour. Drain and rinse twice to remove the salt, then add the grapes and set aside.
In a medium non-reactive saucepan, bring all the remaining ingredients except the ginger to a boil over high heat. Reduce the heat to low and simmer for 3 minutes, stirring once or twice to dissolve the sugar. Pour the hot liquid over the squash mixture; the squash should be amply covered or slightly afloat.
Place the ginger slices inside a fold of plastic wrap and crush with a mallet or other blunt instrument. Add to the squash mixture, allow cooling to room temperature, then covering and refrigerating.
These pickles develop great flavor after a couple of hours. Eat in a couple of weeks or store refrigerated for months.
So what are your favorite canning/pickling recipe's and stories?
