- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup sugar
- 2 teaspoons salt
- 1 teaspoon mustard seed
- 1 teaspoon turmeric
- 1 teaspoon dill
- garlic cloves
- large onion
Peel zucchini and slice into chunks before placing in jars. Thinly slice onion and garlic and place on top of the zucchini. Bring remaining ingredients to a boil and simmer for 15 minutes. Depending on how much I am making, I just multiply everything. These can be made refirgertor style or canned for longer shelf life. The resulting zucchini pickles have a zesty garlic flavor with some kick.
My first attempt at canning resulted in strawberry jam and grape jelly. My sons weren’t as interested in the process until they were licking the foam I scooped off the top of the strawberry jam, but my daughters loved helping. I think they may have eaten as many strawberries as we used for the jam.
I never realized how hapy some little pings could make me as when the jars started making that sound, signifying that they were indeed sealing.
I decided to try canning. After posting thast I was looking for some affordable used canning equipment, a wonderful friend asked if I would be interested in trading some of my sewing skills for her unused canning kit. I couldn’t pass up that deal. Great friends are wonderful to have.
We couldn’t resist these lovely little cucumbers at the farmer’s market. However, since we didn’t have nay canning equipment yet, we thought we would begin with sun pickles.