Wednesday, July 15, 2020

zucchini experiments - vinegar

I'm experimenting with refrigerator pickles etc. I had fresh basil that I dried earlier today, and several small cucumbers and zucchini that were ready. I read a bunch of recipes online, then freehanded this with what I have:

Recipe tried

finely chopped zucchini and cucumber in a quart jar, 
1 cup white wine vinegar, 
1 cup water 
2 tbsp sugar 
boiled mixture together, pour over mixture in jar, 
add 2 tbsp olive oil, basil leaves, mustard seeds and crushed red pepper seed, 
add more boiling water to fill almost to the top, 
seal hot jar and refrigerate for 48 hours. 

I think it would be excellent served over rice, we'll see. I can see making it with some hot peppers, onions and garlic for another go round.  I did not soak the mixture in salt and rinse it as a prep step.  I almost did that yesterday - and then ended up using those cucumbers for a salad mixture to eat on toast.

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