Yield: 1 Pint Mason Jar-Washed and sterilized
Ingredients:
1 small-medium zucchini (thin sliced--per pint jar)
1/2 small Walla Walla onion (thin sliced per pint jar)
2 Garlic Cloves (thin sliced per pint jar)
Pickling Brine (see below)
Directions:
Prepare the vegetables. Layer into the jars, starting with sliced zucchini and alternating between zucchini and the onions. Pack the jars firmly. You can add matchstick carrot slices, or your choice of additional fresh prepared vegetables to make this uniquely your own.
Prepare the brine:
Yield: Enough for 2 pints
2 C. Vinegar (Wine, White or Cider)
1/4 C. Coconut Palm Sugar (more or less to taste or sweetener of choice)
1 tsp. Pickling Spices (per jar)
Pinch salt (optional)
Directions:
Bring the vinegar and sugar to a boil. add the spices and continue to boil a minute or 2 more until the sugar is dissolved and the spices have mixed through. Pour into the jars over the vegetables to 1/2" of the rim. Wipe the rim clean and fasten the lid. Refrigerate or prepare in a hot water bath for 10 minutes. (the boiling bath time starts after the water is boiling). These will keep in the refrigerator up to a month or if processed up to a year in the pantry. (Refer to the precautions below).
Serving suggestion: These are best if flavors are allowed to blend a couple of days, but they can be used the following day. Serve as a relish along with a fresh vegetable tray or salads, or top off salads using a slotted spoon to remove from the jar. Try topping your grilled burgers with this. Or use as a side dish with any meat.
Tip: When the jar is empty save the brine for pickled eggs (see link below). If you prefer not to have the spices in the jar, the brine can be strained or you can use a tea ball or spice bag in the brine and remove before pouring into the jars.
Note: Toss the vegetable trimmings to the chickens, or freeze them to dole out throughout the year, or use the trimmings to make vegetable broth or stock, or make green *tea*. I have a bucket that I toss edible flower heads, spent herbs, stems, leaves and vegetable trimmings into along with water and allow this to marinate, then use it on garden plants, for a boost of vitamins throughout the growing season. At the very least compost them for the rich benefits to your garden soil.
PRECAUTION: Even if you have canned food your entire life, check the guidelines that are updated periodically. Many food products are no longer high enough in acid to use the water bath method. Always follow strict guidelines for canning as set by the National Center for Home Food Preservation nchfp.uga.edu/, no matter if a recipe you find recommends water bath method, those guidelines can and do change after a recipe has gone public, and may not be updated as changes in methods are made available. Just because you read it on the Web does not mean it is safe or currently advised.
Refer to the link for making Pickled Eggs:
justfowlingaround.weebly.com/recipes-for-self-reliance/lazy-gal-pickled-eggs
Refer to the link for making Refrigerator Pickles:
justfowlingaround.weebly.com/from-the-pantry/category/sweet-refrigerator-pickles
Refer to the link for making Pickled Garlic:
justfowlingaround.weebly.com/appetizers/pickled-garlic
Refer to the link to make Zucchini Kraut:
justfowlingaround.weebly.com/appetizers/spiralized-zucchini-kraut
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