I kept on slicing. Once you get out the mandolin you go on a slicing role. You keep looking for more things to slice. Might as well take advantage of it. Kind of like a blender. What else can I blend before I have to wash this thing? I think. What else can I slice into ridiculously thin slices in under 0.3 seconds per slice? And look, all my fingers are still attached! Isn’t that lovely?
So I made the zucchini pickles with turmeric and crushed mustard seeds (pictured next to the dill zucchini pickles above), and then I made this super simple recipe and nearly did it correctly except I really, really wish that one of these times when I can I’d remember to do all the steps in the right order when sealing the jars. I usually either forget to wipe the rims, or remove the air bubbles, or sometimes to soften the lids. All of these things are annoying, and you’d think by now I’d get it. But no, I certainly don’t.
So I have to go back and re-open the lids before they get too stuck and get rid of any air bubbles, and then re-wipe the rims, and then top them again and pray they’re not too cool to stick back into the hot water canner. I have nightmares of exploding jars. There are reasons I don’t use pressure canners. I like have a ceiling.
I also love that popping sound that means the lids are probably properly sealed when you take them out of the water bath. I heave a big sigh of canning relief. Fortunately, fridge pickles are still delicious. No real canning involved. Just some glass jars. You can go either way with this recipe.
Ingredients:
2 pounds fresh, firm squash (zucchini and/or yellow squash – I used a mix of yellow and green and pattypan), cut crosswise into 1/4 inch slices (on the handy mandolin, but you can do it by hand if you want)
2 small onions, thinly sliced (mandolin it up if you’ve already got the thing out)
1/4 cup Kosher salt (anything un-iodized is good. Regular table salt will work but it’s no good for fermenting and it can affect the colour of the pickle. turns out “cheese salt” is un-iodized, as I discovered when I inherited some “cheese salt” the other day at a going-away party)
water
3 cups white vinegar
2 cups sugar
1 tablespoon mixed peppercorns (I just used black. Hmm…Szechuan next time?)
2 teaspoons mustard seed
1 teaspoon celery seed
1/2 teaspoon turmeric
8 sprigs lemon thyme or dill (dill it up for a classic pickle flavour, or add 1/2 tsp lemon zest to 8 sprigs of regular thyme)
1 jalapeno, diced (skipped it, so it’s optional)
Directions:
First, salt the zucchini slices to dry out the liquid (this helps them stay crunchy for the duration of their life as a pickle). So layer the slices of zucchini and onion in a huge strainer with the salt. If you don’t have a big strainer toss the slices with the salt in a bowl and fill the bowl with water to cover. Set aside for 2 hours and let the strainer drain. Rinse the slices, drain, and let dry or press dry with towels.
Prepare the jars (sterilize and get the lids ready, or just wash them in hot, soapy water for fridge pickles), and keep warm. Get a hot water canner ready (huge pot filled with water and either sterilize the jars in that by bring the water to a boil, or just bring the water to a boil and keep it hot to wait for the processing step at the end). For 2 pounds you’ll need about 3 pint jars (three 500mL jars). If you have extra zucchini slices they can be fridge pickles, or you can do two batches. Better yet, sterilize an extra jar to be safe, but when you’re ladling out the slices and the brine plan on using only three pints.
Combine everything else in a big pot and bring to a boil. Add the zucchini and onion strips, return to a boil, and boil for 5 minutes, until the zucchini are flexible (thus stuff-able).
Soften the washed lids in almost simmering water for 5 minutes. I bring a small pot of water to a boil, reduce the heat, then add the lids.
Divide the vegetables between the hot jars (no hands on rims please), then cover with enough hot liquid from the pot to leave about 1/4 inch of space at the top of each jar. Use a wooden chopstick or long, thin, non-metal object to remove air bubbles from the bottom of the jar, wipe the rims with clean wet paper towels, place the wax lids on top, and screw on the metal screw-bands to finger-tip tight. Place in hot water canner for 15 minutes (set the timer when the water comes back to a boil, and let boil furiously for the whole time). Remove the jars from the pot and set aside to cool.
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