Zucchini growers, celebrate!! Here's a solution to the over-abundance of zucchini. I made my first batch with small zucchini just to get ahead of the onslaught from the garden. They were terrific, and were a hit at the potluck at work. The second batch was half cucumber, half zucchini. To be honest, I like the texture of the zucchini better than the cucumber, and I can't taste the difference. However, the zucchini definitely smell like zucchini while they are soaking in the brine, so give them overnight to season. I've canned two batches of these, making three full pints each time, with some left over for snacking. If you plan to can some, I would suggest making just a bit more brine with 1/4 c vinegar and 1/2 c sugar to make sure you have enough liquid to fill the jars to the top. Addition: If you use the pickling solution and minced onion, you get a terrific onion relish. It is the best ever on hotdogs and brats!
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