August 20, 2011

Old Bay Zucchini Pickles

4 medium zucchini, cut into forths and to fit pint jars
1 1/2 cup white vinegar
1 1/2 cup water
2 tablespoons pickling salt
2 tien tsin dried peppers
2 bay leaves
1 teaspoon dillseed
2 teaspoons Old Bay
2 teaspoons yellow mustard seed
2 cloves garlic

Bring the vinegar, water and salt to a boil. Prep the lids/jars. Evenly divide all of the ingredients between 2 wide mouth pint jars Pour in the vinegar mixture. Close the jars leaving 1/2 inch headspace and process for 10 minutes in a hot water bath. Allow to sit 2 weeks before eating.

Yield: 2 pints

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:
I was pickling with my intern, Jillian, and noticed I had four zucchini in my fridge that I forgotten about. Since we had space in the canner, I quickly sliced them into planks and pickled them up. I used pretty standard pickle ingredients but gave them a touch of flare by adding some Old Bay. They are so crisp and spicy, they taste like summer in Baltimore.