Posts Tagged ‘pickled zucchini’

GARDEN ROUND-UP

     We’ve been blessed this year with a great beautiful garden; as I’m sure you’ve seen.  I am so thankful everytime I go out to pick something or see a plant finally starting to bare.  Speaking of starting to bare; the okra is finally flowering. YEAH!  Dad planted it on June 1 and it has been a long month and a half of okra TLC.  We’ve pulled grass, fertilized it, and watered it just about every evening because of the 100 degree days we’ve been consistently having.  The sandy soil in our garden doesn’t hold water very long unlike a dark rich soil would.
     As of today all we have left in the garden is okra, tomatoes, zucchini, yellow squash, and watermelon.  The squashes are not doing well in this HOT weather we’ve been having and I’ve been putting off pulling them up.  I really hate to pull up a plant that is still green.
  
CANNING COUNT DOWN

Boiled Cabbage:    9 Qts.

Potatoes:     4 Qts.

Green Beans:    9 Pts. & 1 Qt.

Squash:    6 Pts.

Squash/Zucchini :   4 Pts.

Dill Pickles:  4 Qts., 2 Pts., & 3 half qt. jars

Dilled Cucumbers & Sweet Banana Peppers :   3 half pts.

Dilled Garden Mix
(Squash/Zucchini/Cukes/Onions & Sweet Banana Peppers) :
2 Qts. & 5 half qt. jars

Crisp Squash Pickles :   4 Pts. zucchini & 3 Pts. yellow squash

Zuke & Cuke Relish  :   3 half pints

Radishes:    Dilled = 1 pt.
                    Vinegar/salt = 1 half pt.

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Crisp Squash Pickles

I’ve a elderly home health client who has been a huge help to me in my canning and gardening experience through the past few yrs.  She raves about this recipe and more than once has brought it up this past few weeks.  I think she was hinting that I make some; so I did.

I don’t think it’s in me to make any recipe as is. 

I had both zucchini and yellow squash so I decided to make two different kinds.  For the zucchini I used yellow onion and with the squash I used purple onions; staying with the exact spices per the recipe for both.    
After reading the recipe I decided that I didn’t want the layered squash mixture with ice cubes on top to sit in water for three hours.   All of the recipes, I’ve made, that call for salt on squash & onions ask you to place them in a large strainer to drain.    I sliced both squashes and onions, layered them in two different strainers; sprinkling some salt on each layer.  I placed ice cubes on top.  Personally I don’t see why you’d use the ice cubes at all.

Three hours pass and it’s rinse time.  Rinse the squash and onions with cold water; throughly.  While these drain for a minute I prepared the vinegar mixture in a large pot.  I prefer to use a enamel lined pot.  I wanted to stick to the recipe as much as possible but I just couldn’t handle 3 c. of sugar (tooo sweet) so I opted to use 2 cups.  I kept to the correct amounts of spices though a warning here; turmeric can and will stain your pot, wooden spoon, counter top, towels, stove, your hands, and more a lovely yellow.  It can be removed with bleach or a soft-scrub with bleach in it.

Now the dance begins.  I added the zucchini and onions to the vinegar mixture; reserving the yellow squash & purple onions for the next batch.  Placed the lids in a pan of water on the stove to warm.  Added water to the boiling water bath (tall) pan.  On a towel by the stove I placed the tongs (for removing lids from the hot water), the canning funnel, jar rings and lined up the jars.  By now the zucchini was ready to place in the jars, lid and place in boiling water bath for 5 minutes.  Be sure to remove after 5 minutes or it will cause the mixture to start cooking in the jars.

I had a some vinegar mixture left in the pot  so I guess-ta-mated and added more vinegar and spices.  I placed the yellow squash & purple onions in and repeated the canning procedure.

The recipe says it makes 6 pints, but I ended up with 4 zucchini and then 3 of the yellow squash. 

I can’t tell you how it tastes for another 3 months.  The time between canning and opening is not a set thing.  I just like to wait 3 months; guess you could open eariler, but I like to think of pickling like making wine; it needs to sit.

Crisp Squash Pickles
Marjorie Plunkett (Cooperative Extension Service)

5 lb. squash, thinly sliced
3 med. onions, thinly sliced
1/2 c. salt
Ice Cubes
3 c. vinegar
3 c. sugar
2 tsp. celery seed
2 tsp. mustard seed
1 1/2 tsp turmeric
1 tsp. ginger
1/2 tsp. pepper

Combine onion, squash and salt in bowl.  Top with layer of ice cubes.  Cover, let stand 3 hours. 
Drain and wash squash in cold water.  Combine squash mixture with remaining ingredients in a large kettle.
Heat to boiling, reduce heat and simmer 2  minutes.  Ladle into jars; seal.  Process in boiling water bath for 5 minutes.
Makes 6 pts.

Canning experiments

Did I mention I love to Can?

Pickled Cherry Radishes

These are Pickled Radishes.  I know, never heard of this.  Well I haven’t either, but who cares.  I love to Can.  My Dad planted a 50 foot row of cherry radishes all in a big wad of plants.  We could never eat all of these so I decided to play with them.   These were Canned in white vinegar and a 1/2 tsp of salt.  I think they’re pretty to look at, but it’s odd how the red came off the radishes and dyed the juice.   I am thinking about dilling some.  Why not?

Here’s a picture of yesterdays pickin’s from the garden.

Cucumbers, Sweet Banana Peppers,  Zucchini, and Yellow Squash

I also dug up about a dozen purple onions and hung them up to dry on the back porch.  There were a few small onions so I used them to Can a mixture of cucumbers, zucchini, sweet banana peppers.  I dilled this mixture with apple cider vinegar, salt, garlic, and dill stems.  Made 2 qts. and 1 quart of dill pickles.

Today I’ll be slicing the yellow squash to freeze for future fried squash.  YUM!
Tonight we plan on digging up the rest of the onions.  The days are so hot.  I prefer to go out after 7pm to do anything in the garden.

 

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