Sunday, September 19, 2010
Salting the zucchini and onions overnight is what really made this recipe special because the more liquid you remove from the vegetables makes them nice and crunchy. Next year I will use this same recipe again using lemon thyme, turmeric and champagne vinegar to transform the flavors.
1 small yellow onion
3 whole cloves garlic
3/4 cup apple cider vinegar
3/4 cup white wine vinegar
1/3 cup sugar
1/3 cup dill sprigs
1 small red pepper
1/2 tablespoon mustard seeds
1/4 teaspoon celery seeds
Slice zucchini and onion into 1/8 inch pieces. Add 1 tablespoon salt, put into colander with bowl underneath to collect juices overnight if possible, otherwise at least a few hours, cover and refrigerate. Next day, blot with paper towels to remove as much liquid as you can. Combine the vinegars and sugar into saucepan and bring to boil then simmer about 10 minutes. Next add whole garlic cloves and a large spoonful of zucchini to quart jar then a few dill springs, mustard seeds and celery seeds, keep alternating until jar is full. Pour liquid over top. Let cool, then refrigerate.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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