Yesterday I tried making a batch of zucchini pickles. I’ve shared that I’m a failure at making pickles but these are amazing. I should have let them sit a few days but we tried them at lunch.
There are 5 jars of zucchini pickles and one jar of pickled Daikon radishes.
At lunch, Vince made a smoked salmon sandwich and put the zucchini pickles on the sandwich. He said “Is it too late to plant more zucchini?” Oh, my . . he has no idea how much and how quickly zucchini produces. I told him . . let’s just see how many we get and if we need more, we can plant some in late summer. We won’t need more!
Then he wanted to know if the pickles were hard to make. I wish he would spend a bit of time with me in the kitchen when I’m doing this kind of thing. No, they are not “hard” to make but the sliced zucchini sits in salt water for 3 hours, then you drain it and it sits in the pickling spices for 2 hours, then you can it so once you start, you have to be home for at least 5 hours. That’s the HARD part . . if you’re Vince . . staying home!
Right in the middle of making pickles yesterday, he wanted to go to Walmart. No! This morning as soon as I got up, he wanted to go to Walmart. I told him . . after breakfast, I’ll go but you have to take your phone so I can call you and not search all over the store for you a dozen times. He took his phone, we went to Walmart and Home Depot. He’s a happy man! 🙂
This is the recipe I used for my zucchini pickles. I left out the mustard seeds because I had used the last of them earlier in the week and I added 4 jalapeno peppers. Even though I now have mustard seeds, after tasting the pickles, I don’t think I’ll use them next time but I will add more jalapeno peppers.