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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 8 |
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This is from a collection of Sheryl Arnolds recipes. Sheryl was not just a good cook, she had her own catering business and owned The Lunch Bucket, a popular Restaraunt here in the Sacramento Area back in the day. I use my mandolin to slice the zucchini, which makes short work of slicing them. The cooking time includes curing time. Ingredients:
2 lbs zucchini |
1/2 cup pickling salt, divided |
2 1/2 cups water |
2 teaspoons celery seeds |
2 teaspoons mustard seeds |
2 1/2 cups cider vinegar |
1 cup sugar |
4 heads fresh dill |
1 teaspoon cayenne pepper |
4 garlic cloves |
Directions:
1. Wash zucchini and cut into thin lengthwise slices.
2. Cover with 1 inch water and 1/4 cup salt.
3. Let stand for 2 hours.
4. Drain thoroughly.
5. Place celery seeds, and mustard seeds in a spice bag.
6. Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt.
7. Bring mixture to a boil.
8. Pour hot brine over zucchini slices and allow to stand for 2 hours.
9. Bring all ingredients to boiling point and cook for 5 minutes.
10. Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space. To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic. Seal.
11. Process for 10 minutes in a boiling water bath.
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