These pickles are exceptionally forgiving, and a great place to learn how to become familiar with the standard procedure for quick-pickling! Based loosely on a classic Bread-and-Butter pickle, but with a modern palette in mind, we toned down the sweetness in exchange for a slightly more savory and spicy pickle that will play great with all kinds of summertime grilling efforts!
A note: This recipe is designed mostly to flavor our food, but since it isn't necessary to process and can our efforts, we employ a technique called "double-blanching" our vegetables in order to heat them fully, and allow the pickling solution to permeate fully. This isn't necessary, but the results are superior, so give it a shot, and see how you like it!
This recipe makes approximately 1 qt. of pickles.
Ingredients:
- 4-5 young zucchini, cut into coins, matchstick wide
- 1 yellow onion shaved to a similar width
- 1.5 tsp sea salt
- 3 cups Apple cider vinegar
- 1 cup Water
- 2 tsp Dark Brown sugar or honey
- 2 tsp Sea Salt
- 1 tbs whole yellow mustard seed
- 1 tsp dry turmeric
- 6-8 whole black peppercorns
- 1 bay leaf
- 2 cloves of garlic, slightly crushed
Instructions:
Start by using a Mandolin (or if you'd prefer, a knife) and cut all of your zucchini and onion down to size. Sprinkle with 1.5 T. sea salt and allow them to begin to weep.
Meanwhile, make a pickling brine that is 3 parts Apple Cider Vinegar to 1 part Water. In a small saucepot combine your brine with all the remaining ingredients and spices, bring to a simmer.
After 15 minutes load all of the salted vegetables into a colander and give them a quick rinse in cold water.
Pack them into a Quart-sized glass jar, and pour the now simmering pickling solution over the top, to cover everything completely.
Next, pour the pickling solution back into the saucepot and bring it to a boil a second time. After it is all the way up to temp, pour the brine back over the vegetables for again. (If you wanted to process these pickles, now is the time: Proceed with a standard water-bath canning procedure and set-up! If not, move on to the next step, these pickles do not need to be processed, but they will need to be stored in the refrigerator if they are not.)
Allow them to cool down to room temperature, at least 4-6 hours. Store in the refrigerator. They will be ready to eat in 24 hours, but they will be best after 3-4 days.
This recipe works well with a wide variety of fruits and vegetables. MilkRun is on a mission to connect you to the local farms in your area by delivering farm-fresh food straight to your door.
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