Revised and updated, The Classic Zucchini Cookbook is like a new book -weighted to the way we eat today, and with a completely reworked format and design. Ninety new recipes have been added, and the existing recipes have been revamped. All-new illustrations have been added. Hundreds of boxes on zucchini
The old-fashioned way to make pickles was to ferment them in a salt brine. The method is time-consuming, but the results are simply delicious. In this recipe, the pickles are first salt-brined, then canned in a sweet syrup.
Makes 6 pints
9 1/2 pounds small zucchini (or a mixture of squash and cucumbers), cut into 3- or 4-inch spears
6 pounds cauliflower, broken into florets
1 1/2 cups pickling salt
12 cups water
12 cups sugar
8 cups distilled white vinegar
8 sticks cinnamon
In a clean large bowl or pickling crock, combine the zucchini and cauliflower. Leave at least 4 inches of space at the top of the crock.
Cover with water. Drain the water into a saucepan and bring to a boil. Remove from heat and add the salt. Stir to dissolve. Cool to room temperature. Pour the salted water over the vegetables.
Using a weighted plate, cover the vegetables to keep them in the brine.
Let stand for 1 week; the ideal fermenting temperature is between 70F and 75F. Fermentation will be much slower at cooler temperatures.
Check the pickles daily and skim off any foam that forms. After 7 days, drain. Discard the brine. Cover the vegetables with hot water and let stand for 24 hours.
Combine the 12 cups water, sugar, vinegar, and cinnamon. Bring to a boil. Drain the vegetables and pour the hot syrup over them. Cool to room temperature, cover, and let stand for 24 hours.
For the next 3 days, drain the vegetables daily, reserving the syrup. Bring the syrup to a boil and pour over the vegetables. Cool to room temperature, cover, and let stand for 24 hours.
On the fourth day, bring the vegetables and syrup to boil and pack into the hot 1-pint glass jars, leaving 1/2 inch of headspace. Using a plastic or wooden spatula, remove air bubbles. Wipe the rim with a clean cloth and seal.
Process in a boiling-water batch according to Canning Basics for Pickles and Marmalade for 15 minutes at altitudes up to 1,000 feet; 20 minutes at 1,001 to 6,000 feet; and 25 minutes over 6,000 feet.
Let cool undisturbed for 12 hours. Label and store in a cool, dry place. Allow 6 weeks for the full flavors to develop.
