Anyone who has a vegetable garden knows that growing a good crop of zucchini results in way too much zucchini.
A reader named Bill said that against his wife’s best judgment, he continues to do just that. He keeps expecting that some year he’ll see some sort of a garden plague and not have enough, hence the abundance.
He wanted a simple canning recipe for a type of bread and butter pickle using zucchini so he can quit trying to give so much of his crop away. I was happy to oblige.
I also included a recipe for gazpacho because it’s one of my favorite summer concoctions. I guess you can call it a cold soup. It should be made with excellent tomatoes.
See the recipes on Page 2B.
Contact me at firstname.lastname@example.org, 618-239-2664 and follow me on Twitter @BoyleSuzanne. Write to 120 S. Illinois St., P.O. Box 427, Belleville, IL 62222-0427.
Sliced Zucchini Pickles
4 quarts sliced, unpeeled zucchini
1 quart onions, sliced
1 quart distilled white vinegar
2 cups sugar
1/2 cup salt
2 teaspoons celery seed
2 teaspoons turmeric
1 teaspoon ground mustard
Place zucchini and onions in a large, heatproof bowl. Combine vinegar, sugar, salt and spices in a large pot or Dutch oven. Bring to a boil; pour over zucchini and onions and let stand 1 hour.
Fill a deep pot with a rack with water and bring to a boil. Wash well 6 to 7 pint canning jars and fill with hot water. Wash rings and new canning lids.
Return the zucchini and onion mixture to the pot, bring to a boil again and cook for 3 minutes.
Pour the hot water out of the jars and divide the zucchini and onion mixture among the hot jars. Immediately top with the lids and rings. Using tongs, lower the jars into the boiling water bath and process for 5 minutes. Use tongs to remove the jars and place on a dish towel. Let stand until cool, then check to make sure the lids are sealed. Yield: 6-7 pints.
“Farm Journal Freezing and Canning Cookbook”
2 ribs celery, chopped fine
1 red onion, chopped fine
1 English cucumber, chopped fine
1 red bell pepper, seeded, chopped fine
1 bunch green onions (scallions)
5 tomatoes, chopped fine
1 bunch fresh cilantro, chopped fine
1 1/2 cups or more of tomato juice
1 jalapeno pepper, seeded and chopped fine (add more or less depending on how spicy you like it)
Once everything is super chopped, add the tomato juice. Season with sea salt.
Blend it thoroughly in a blender in small batches or with a hand-held blender stick.
Serve chilled with a couple chunks of avocado and a squirt of lime juice on top.
If you are serving at a party, divide into small cups and stick a thick tortilla chip in it.