As I said before when I made the zucchini brownies, I have so much zucchini I don't know what to do with it all. So this time I decided to pickle it... Goes great with sandwiches or anything else you like to eat with pickles!
First you want to wash off your zucchini and the begin cutting your veggies. I started with the onion first...
Throw the chopped onion into the colander and then chop your shallots...
Combine the onion and shallots in the colander. Then slice your zucchini into very thin slices...
Mix the zucchini in with the onion/shallot mixture and coat with sea salt...
Place the colander over a glass bowl so that all the juices can drip off and put in the refrigerator for at least two hours. You want the zucchini to be as dry as possible...
While the zucchini mixture sits in the refrigerator you can chop the habanero pepper...
Then the fresh dill sprigs...
Next, mix the cider vinegar and white wine vinegar in a pot over medium heat...
Add in the natural cane sugar with the vinegars...
Whisk it all together constantly until the sugar has dissolved completely and then remove from heat.
Once the zucchini is almost completely dry and all the liquid has drained off, mix the dill sprigs and pepper into the mixture...
Place into jars and add liquid mixture on top. Seal the jars or screw lid on tight and store in the refrigerator. Enjoy on a cold sandwich or on top of a grilled burger!
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