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Here you go Ang, REC: Mrs. Higginbotham's Zucchini Pickles


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Dawnie2u@gmail.com
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Posted to Thread #14575 at 1:10 pm on Apr 29, 2009

I am going to try the asparagus brine recipe with zuke spears and chunks, but then put them in the fridge instead of water bath them. If you like sweet sour type condiments, in tried and true there is a sweet pickle relish that is so delicious. I think you could use zuke in that recipe too. This freezer pickle recipe might work too. It is so tasty. I have added sliced cabbage to it too and that was good also.

http://www.finerkitchens.com/swap/forum12/7_REC__Sweet-Sour_Freezer_Pickle_Chips


* Exported from MasterCook *

Mrs. Higginbotham's Zucchini Pickles

Recipe By : The Victory Garden Cookbook by Marian Morash
Serving Size : 0 Preparation Time :0:00
Categories : Pickles & Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium zucchini, 6 x 1 1/2-inches
2 medium onions
1/4 cup pickling or Kosher salt
2 cups sugar
2 teaspoons mustard seed
1/2 teaspoon dry mustard
2 cups vinegar
1 teaspoon celery seed
1/2 teaspoon tumeric

Wash, trim , and slice the zucchini 3/8-inch thick. Peel and slice the onions 1/4-inch thick. Layer in a glass or earthenware bowl, sprinkle with salt and cover with cold water. Let stand for 2 hours. Drain, rinse the zucchini with fresh water, drain again. Combine the remaining ingredients in a stainless steel or enamel pot. Bring to a boil, cook 2 minutes, then add the zucchini and onions. Immediately remove from the heat and let stand for 2 hours. Bring the mixture to a boil, cook for 5 minutes, and ladle into hot sterilized pint jars. Process in a boiling water bath for 5 minutes. (Makes 4 pints)

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Link: Sweet Pickle Relish


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