Pickled Baby Zucchini and Corn
- Cuisine: American
- Course: Side Dish, Snack
Summary:
If you're partial to these baby vegetables, give this recipe a try. Allow them to sit for at least 1 month before serving. Refrigerate after opening.
Makes 7 pints
Ingredients:
- 2 pounds baby zucchini (roughly same size as baby corn)
- 1 pound fresh baby corn
- 6 cups water
- 6 cups white distilled vinegar
- 3/4 cup salt
- 7 teaspoons pickling spice, such as Sauer's brand
- 1 3/4 teaspoons celery seed
- 7 medium cloves garlic
- 7 Thai chili peppers
Directions:
To prepare for canning: Wash 7 pint jars, their new lids and bands in hot soapy water (180 degrees); rinse well. Dry the bands; set aside. Sterilize the jars by boiling for 10 minutes. Heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. Do not boil the lids.
Fill the canner halfway with water. Preheat the water (140 degrees for raw-packed foods, 180 degrees for hot-packed foods) over medium heat.
Clean the zucchini and corn in cold water and pat dry on paper towels.
In a large saucepan over medium-high heat, bring the water, vinegar and salt to a boil. Place a teaspoon of pickling spice and 1/4 teaspoon of celery seed in each sterilized, still hot, pint-size jar. Pack with alternating zucchini and corn, positioned vertically. Add a clove of garlic and a chili pepper to each jar. Fill with hot brine, leaving 1/2 inch of headspace.
Use a nonreactive spatula or chopsticks to remove any air bubbles. Wipe the rims and necks of the jars with a clean, damp cloth. Center a heated lid on each of the jars. Load the filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, 1 jar at a time, with a jar lifter. Screw each band on evenly and loosely until a point of resistance is met (fingertip tight). Increase the heat to high until the water boils vigorously. Cover with the canner lid. Set a timer for 15 minutes. Add hot water, as needed, to keep the water level at least 1 inch above the jars. Adjust the heat as needed to maintain a gentle boil.
When the processing is complete, transfer the jars from the canner to sit upright on a clean dish towel to cool; do not retighten the bands. Let the jars cool on the towel for 12 to 24 hours.
When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Label and store the jars in a cool, dark place.
Recipe Source:
From David Hagedorn.
E-mail the Food Section with recipe questions.
(Julia Ewan)
