We picked squash today with the K-Kids we have been working at Walker Jones Farm. The Hydrid squash variety is nothing we would have chosen to plant, however after tasting the squash we are happy we did. We planted this particular variety of zucchini because the seeds were donated by Coach, a farmer who works for Whole Foods. They went into the ground a little less than 6 weeks ago and we have already harvested well over 50 pounds! Last week we made muffins for the kids at Walker Jones, Saturday volunteers (volunteer day his Saturday from 9-12) have taken squash home and tomorrow we will make mini pizzas for the Walker Jones K-class snack. Tonight John pickled four large ball jars worth of the squash, some for the for the office of community outreach, some for K-class snacks later in the week.
Bread and Butter Style Pickled Zucchini
Apple cider vinegar is a must when making bread and butter pickles. We did not use a recipe–our only measure was taste.
Basically what you need is about five pound of squash, 16 cipolline onions, one nearly full 16 oz jar of Bragg’s apple cider vinegar, salt, sugar, tumeric and mustard seeds–We did not use any herbs because we wanted the fresh taste of squash bouncing off the high notes of vinegar but you could add some.
Wash squash well and pat dry and slice, about an 1/8 of an inch thick, place in a large bowl and set aside.
Peel cipollines and slice the same thickness as squash.
Place cipollines in a large pot. Pour the vinegar over the cippolines. Bring the mixture to a boil, as mixture is heating add small amounts of the remaining ingredients: tumeric, salt, sugar, mustard seeds. Keep tasting and adding until you get the desired flavor.
If vinegar is too strong add water. Salt also cuts vinegar…
Once the mixture comes to a boil pour over the zucchini. Use plates to make sure that the zucchini is submerged in the pickling liquid.
After the zucchini cools to room temperature put in individual jars and refrigerate.