Buffalo has had a hot and humid summer. There hasn't been a lot of rain, but when it finally did arrive, gardens went into overdrive, producing vegetables at alarming rates.
Lately, zucchini, eggplant and tomatoes seem to grow from bloom to picking stage overnight. This morning this Examiner gathered no less than 40 medium to large zucchini from the garden. After spending most of the morning and afternoon cleaning and prepping zucchini, this Examiner is ready to share some tried and true family recipes.
There are quite a number of ways to play around with this recipe for zucchini pickles. Shave the zucchini paper thin, and you'll get a wispy tangle of bread 'n butter pickle. Want a pickle with bit more bite and structure? Slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated.
Zucchini pickles
3 medium zucchini (1 pound) sliced (see above notes on thickness)
1 medium, thinly sliced (about the size of your fist. Use whatever onion you have: red, yellow, white, vidalia, Spanish)
3 shallots, thinly sliced (they should each be about the size of a golf ball; if you're not into shallots, omit these and use a large onion instead of a small onion)
1-1/2 Tbsp. pickling or sea salt (it should be a fine grain salt)
1/4 cup (small handful) fresh dill sprigs (don't want dill flavor? Omit this ingredient)
1 small fresh red chile pepper, very thinly sliced (if you don't want heat, omit)
1/2 Tbsp. mustard seeds
3/4 cup cider vinegar
3/4 cup white vinegar
1/3 cup granulated white sugar
Directions:
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.
When you're finished draining the zucchini, shake off any water, you want the zucchini as dry as possible.
Place in 1-quart jar along with the dill, chile pepper, and mustard seeds.
Combine the vinegars and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for about a week. Yield: 1 quart
Rachael's Recipe Notes:
Play around with the flavors. We've found that when we make the thicker slices, adding a tablespoon of sriracha and the chile pepper (I buy the dried red chiles at the Asian market) gives these pickles a fantastic heat. If you want sweet and spicy, use a couple extra Tablepoons of sugar and increase the chile peppers to two with the sriracha. 1/2 Tbsp. of black peppercorns will also add to the flavor of these pickles. Like garlic? Add 6 good sized cloves to the jar with the dill, omit the chile pepper.
When making the thinner, wafer sliced version, they turn out better if you omit the dill and chile pepper, use 1 to 2 extra tablespoons of sugar. Gives them a nice bread and butter pickle quality.
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