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**Recipe of the week 2**Green & Yellow Pickles

6-Zucchini sliced into 1/8"-3/16" slices

6-Yellow squash sliced into 1/8"-3/16" slices

1-Onion sliced into 1/8"-3/16" slices

1/2 c. salt

ice cubes to cover

Layer squash, zucchini & onion slices alternately. Sprinkle salt over each layer. Cover top with ice cubes. Let stand for 3 hours at room temp.  Get 6 pint jars & lids and sterilize.  Drain veggies and discard brine.  In a 6 qt. pot, combine next 5 ingredients and bring to a boil over med. high heat.

3 c. white vinegar

3 c. sugar

1T mustard seeds

1 tsp. celery seeds

1/2 tsp. Turmeric

Now add veggies to above ingredients. Pack veggies into jars leaving 1/4" headspace. Add hot vinegar solution to cover.  Release trapped air in jars. Seal jars. Put jars into boiling water for 5-6 minutes.  Do not screw lids on real tight!  Leave jars to stand undisturbed for 12-18 hours.  Then tighten lids.  Be sure the veggies are never exposed to boiling point solution, as they will be limp, never crisp. 

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