Thursday, August 4, 2016

The Dusty Gardener, Pickled Squash and Zucchini

Some people are wonderful at writing novels and creating a trilogy with their stories. Not me, stories get jammed in my head and come out as recipes instead. 😄

I have shared with you the Dusty Cowboy and Dusty Farmer Zukes. In the not so elaborate trilogy stuck in my head, The Dusty Cowboy and Dusty Farmer Zukes got in a pickle, and the Dusty Gardener came to be. Yep, I think I had become delirious at this point from days and days of constant canning. 😀

Whatever the case, I present to you The Dusty Gardener. It is exactly like the other two recipes except that the squash and zucchini are combined. My Facebook friend, Fredna, suggested adding colored pepper strips. I think those would also be beautiful additions. I just don't like the taste of peppers. My husband does, though, so I think I will try it next time.

The Dusty Gardener 
4 pounds mix of summer squash and         zucchini 
1 medium onion 
1/4 c salt
2 T cumin seeds
1 T yellow mustard seeds 
2 t red pepper flakes 
1 t ground cumin 
1 t chili powder
1/2 t paprika
6 cups apple cider vinegar 
2 T honey
1-1/2 c water
7 cloves garlic 

Wash and cut the squash and zucchini into quarter inch rounds. Cut onion into thin half circles. In a large bowl, layer the squash, zucchini, and onion. Sprinkle the layers lightly with the 1/4 cup of salt as you go. Toss all the layers together when done to make sure the squash, zucchini, and onions are covered well. Cover mixture with a layer of ice and refrigerate at least eight hours. I left mine overnight. Prepare seven or eight pint jars. Keep them hot in the canner. After the mixture has rested in the refrigerator, remove unmelted ice and rinse the mixture well under cold water. Toss the mixture with the cumin seeds, mustard seeds, pepper flakes, cumin, paprika, and chili powder. Sit this to the side. In a stainless steel pot, combine the vinegar, honey, and water. Heat this mixture until it is hot. As this is heating, remove jars from the canner, and place them on a folded towel lining a baking sheet. Place one clove of garlic in each jar. Quickly pack the jars with the squash, zucchini, and onion mixture. Fill the jars with the vinegar mixture, leaving 1/2 inch head space, and make sure to remove air pockets. Wipe the jar rims clean and seal the jars. Place the jars back into the canner making sure the jars are covered by at least an inch of water. Place the lid on the pan. Bring the water to a rolling boil. Process the jars for 15 minutes. When the time is up, turn off the heat, and let the water come to a rest for about five minutes. Remove the jars carefully with a jar lifter, and place the jars on a doubled towel in a draft free area. Do not disturb the jars for at least twelve hours. 

Until we meet again, may you be blessed! 💕 
To ensure the safety of your food, make sure to follow safe canning guidelines issued by the USDA.

No comments:

Post a Comment