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Zucchini/ Summer Squash Pickles

Here is a recipe from one of our CSA members!:)

Makes enough for 8-10 pints.

2 cups white vinegar
3 Tbsp kosher or pickling salt
2 Tbsp whole mustard seeds
2 tsp red Chile flakes
8-10 sprigs fresh baby dill
4-6cloves fresh garlic thinly sliced (depends on how garlicky you like it)
3-4 pounds young zucchini/ summer squash, sliced thin
3 shallots thinly sliced
2 tsp celery seed
Whole black peppercorns

Bring vinegar, salt, Chile flakes, mustard seeds and 3 cups of water to a simmer in a non-reactive saucepan. Simmer and stir until salt dissolves.

Divide the dill, garlic, squash, shallot, celery seed and peppercorns between your jars. Ladle hot brine into the jars to cover the ingredients. Let cool to room temperature, top off with remaining brine, if needed. Store in refrigerator up to 6 weeks.

These are good after a couple of hours but get better the longer they sit.

This entry is related to the following products. Click on any of them for more information.
Garlic, Zucchini,
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