Summer Pickles
Trade the Cucumber for this Summer Veg
The biggest grilling holiday in the USA 🇺🇸 is coming up in less than week.
July 4th is is known for grill outs, block parties, burgers, hot dogs and fireworks.
I’ll be dropping a burger variation that will probably be new to you soon but first here’s a summer pickle recipe that is mouth-wateringly delicious and can be ready in time for 4th of July holiday party using…. zucchini!
Summertime is peak zucchini season and there are tons of variations that make good use of this vegetable if you’re tired of the iconic casserole.
-Pickles
-Zoodles
-Bread
-Fettuccine con le Zucchine Fritte 🇮🇹
are but a few preparations that star this wonderful vegetable. Recipes for all of the above are coming.
Dill Zucchini Pickle Spears
This is not a hot pickle.
To keep the zucchini crunchy they are first soaked in salted-chilled water, drained, rinsed, then submerged in a pickling liquid.
From there they sit in the fridge and will be ready in ~5 days.
Best part is that these will stay crispy, crunchity in the fridge for 3-4 weeks so you can enjoy these for weeks without having a soggy pickle.
Pickling salt is recommended.
You may have a box of it in the bottom of your pantry that has been buried and forgotten for years.
Now’s the time to pull it out.
Pickling salt is easy to find, contains no anti-caking agents or iodine, and is very fine which means it dissolves easily.
You can use any other pure salt but the pickling salt dissolves quickly so I keeo some on hand especially in the summer.
Ingredients
2 lbs of fresh zucchini, bases and stems trimmed off, sliced into 4-6inch spears
4 TB pickling salt, (divided into 2TB & 2TB)
3.5 c of water + 1/2 c ice
4 c white wine vinegar (can use distilled or apple cider, flavor will be different; for a less sour pickle, use 3 c vin and 1 c water)
1/3 c white sugar
3 quart size mason jars
1/2 tsp fennel seed
1/2 tsp yellow mustard
1.5 tsp whole allspice
1/2 tsp celery seed
1/4 tsp saffron (optional)
3 bay leaf
1/2 yellow onion, thinly sliced pole-to-pole
4 clove of garlic, cut in half and lightly smashed
9-12 sprigs dill
1 tsp fennel pollen (optional)
Method
Dissolve 2 TB of pickling salt in 3.5 c of room temp water. Then add 1/2 c of ice to chill the salted water down.
Arrange the zucchini spears tightly in the 3 mason jars and pour over the chilled salted water to cover. Leave for 90 mins.
While the zucchini is in the salted water make the pickling liquid.
In a sauce pot combine the vinegar, sugar, 2 TB pickling salt and bring to a simmer. Stir until all the salt and sugar are dissolved and turn off heat.
To hot liquid add whole allspice, fennel seed, mustard powder, celery seed and saffron. Allow to steep and cool to room temperature while zucchini are in salted water.
After 90 mins pour out the salted water from the jars of zucchini and rinse them briefly by cover with fresh water and draining. You’ll notice the spears have shrunk slighty and firmed up. The salt water has seasoned the zucchini spears and also pulled out some of the liquid.
Once the zucchini has been drained and rinse, divide the garlic, bay leaf, onion and dill sprigs evenly among the 3 mason jars.
Now submerge the (3) brined zucchini jars with the room temp pickling liquid. Sprinkle the top of each jar with the fennel pollen. Put lids on, lightly swirl the jars to evenly distribute the liquid and fennel pollen.
Put in Fridge for 5 days. Enjoy for the next 3-4 weeks following 🙌
Stay tuned for next drops before the big July 4th cookout!
When you say yellow mustard, what do you mean?