Happy June! Welcome to the latest version of “Friends Putting up with Erin”. This past Friday, a fellow yogini graciously suggested that we pickle at her house. Little did I know, her house meant a little, old farmhouse! Clearly a sucker for old, tiny, somewhat impractical things, Morgan’s abode presented a magical pickling experience for me. Working with bellies full of wine, pouring rain, lots of laughter, and limited surface space, we crafted these sweet and spicy zucchini pickles. Morgan was not only prepared for a vinegar filled night of fun, but also for habanero slicing. Unlike myself… idiot, Morgan didn’t even think to NOT wear gloves while slicing hot peppers. Her medical grade bright blue gloves really added a cute touch.
Two years ago, I made zucchini pickles for the first time. To my surprise, I actually preferred the texture of using zucchinis over cucumbers, as the water content of a zucchini is far less than a cucumber, resulting in a crisper canned pickle. Fast forward to last Wednesday when I set my sights on a local bounty of zucchini from Brinkley Farms located in Creedmor, NC. Maybe one of my favorite farms at the Durham Farmers Market, the boys at Brinkley Farms always make me smile. While their selection of weekly produce is impressive, it’s their southern charm that seals the deal. The first time I talked with them last September, their thick southern drawls quickly reminded me that, “Erin you ain’t from around these parts…”. I scooped up 3 pounds of their skinniest zucchini squash, grabbed a couple ingredients from Whole Foods Market, and voila it was pickling time. Enjoy these zucchini pickles during your next summer cook out.
- 3 lbs zucchini (sliced into 1/4 inch thick coins)
- 2 mangos (peeled and cut into chunks)
- 2 habanero peppers (quartered and de-seeded)
- 1-1/2 Tbsp honey
- 2 Tbsp salt
- 1-1/4 tsp cumin seed
- 5, 1/8th tsps coriander seed
- 1-1/4 tsp whole peppercorns
- 2-1/2 cup white vinegar
- 1 cup water
- Place zucchini rings in a large, non-metal bowl. Toss well with salt. Cover the zucchini slices fully with ice cubes and set aside for approx. 2 hours.
- After 2 hours, remove ice cubes, and drain zucchini very well (at least 10 minutes).
- In a large-size, non-ionized pot, combine vinegar, water, and honey. Bring to a boil.
- Divide zucchini slices, mangos, habanero peppers and spices to each jar (1/4 tsp cumin, 1/8 tsp coriander, 1/4 tsp peppercorn per jar) leaving a 1/2 inch headspace.
- Pour brine over veggies leaving ~ 1/2 inch headspace.
- Wipe rims, apply lids and rims (finger tight). Process in a hot water bath for 10 minutes. Remove jars from canner and let cool on a folded towel for 12-24 hours until sealed.
- Let pickles sit in a cool dry place for approximately 3 weeks before enjoying. Shelf stable for up to 1 year.