Put ’Em Up! (Storey Publishing, 2010) offers your grandma’s traditional home-canning methods with a modern twist. Flavors are brighter, batch sizes are more flexible and up-to-date methods make the process safer and easier. An extensive techniques section allows you to think outside the box and learn a variety of food preservation methods such as freezing, drying and pickling. Create time-honored traditions such as apple butter to inventive new favorites such as figs in honey syrup or fennel confit. Even beginners who’ve never canned before can easily pick up preserving skills from this vibrant guide to canning. Refrigerator Zucchini Pickles make for a quick and nutritious snack.
You can purchase this book from the GRIT store: Put ’Em Up!
Refrigerator Zucchini Pickles Recipe
Makes about 4 pints
Pickles, they’re not just for cucumbers anymore. Use up some zucchini in a quick fridge pickle; they’ll be ready for eating lickety-split.
2 pounds zucchini, cut into generous
1 pound onions, chopped
2 cups ice cubes
1/2 cup salt
2 cups distilled white vinegar
2 cups water
1/2 cup sugar
1 tablespoon mustard seed
1 teaspoon celery seed
1 teaspoon black peppercorns
1 teaspoon turmeric
1. Toss the zucchini, onions, ice, and salt in a large bowl, and add enough cold water to cover. Set aside for an hour or two. Drain, rinse, and drain again.
2. Combine the vinegar, water, sugar, mustard seed, celery seed, peppercorns, and turmeric in a medium nonreactive saucepan and bring to a boil. Pour the brine over the vegetables and let cool to room temperature.
Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.
More from Put ’Em Up!:
Refrigerator Zucchini Pickles Recipe excerpted from Put ’Em Up! A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling © by Sherri Brooks Vinton, used with permission from Storey Publishing, 2010. Buy this book from our store: Put ’Em Up!.
Also, check out Sherri’s new book, Put ‘Em Up! Fruit, available from Storey Publishing in April 2012.