Tag Archives: cinnamon

Zucchini Pickles

http://www.fix.com/blog/national-zucchini-day/

In honor of “sneak some zucchini onto your neighbor’s porch” night, I thought this would be a good time to share with you my latest new favorite thing: zucchini pickles. I know, I know, at this point in the summer you are tired of squash. I was too, until I tried these!

Neighbor Pete told me his Mom used to make pickles out of zucchini and they were delicious. I was hesitant to say the least. But since he gave me several pounds of zucchini and a couple of onions from his garden, I decided to at least try!

Pete's garden zucchini

Pete’s garden zucchini

Guess what? They were amazing. I couldn’t even tell they were zucchini pickles, they tasted and had the texture of normal cucumber pickles! If you have a bunch of extra zucchini (who doesn’t, amirite?) I highly recommend you give these a go!

Lucas Family Bread and Butter Pickle Recipe

  • 1 gallon sliced zucchini
  • 2 big onions, sliced
  • 1/3 cup pickling salt
  • 1 quart vinegar
  • 3 cups sugar
  • 1 teaspoon dry mustard
  • 1 tablespoon celery seed
  • 1 teaspoon peppercorns
  • 3-4 cinnamon sticks
Soaking in salt ice is an important step, don't skip it.

Soaking in salt ice is an important step, don’t skip it.

Soak the zucchini, onions, and salt in an ice water bath for two and half hours. Rinse in cold water.

Invest in a cheap mandoline, it is worth it for the beautiful, uniform slices and not stitches!

Invest in a cheap mandoline, it is worth it for the beautiful, uniform slices and not stitches!

Bring the rest of the ingredients to a boil. I let it boil about 5 minutes. Put about half of the rinsed zucchini and onions in the pickling mixture to scald. Then place in sterilized, hot jars. Do the same with the rest of the zucchini and onions, making sure to pack them tightly and to remove air bubbles.

Your pickling liquid.

Your pickling liquid.

 Adjust your lids and process in a hot water bath for 10 minutes.

Glorious, glorious bread and butter pickles!

Glorious, glorious bread and butter pickles!

Let them “pickle” for about two weeks to really get the full effect. Also if you are a fan of spice, add some peppers in there! I’ve been adding jalapenos into some jars and it makes the pickles even better!

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Apple Butter

 Apple Butter

4 pounds apples, peeled, cored and cut in chunks
juice of 1 lemon (I think I’ll add the zest next time, it’s good)
1 cup apple cider
1/4 cup brandy
1 cinnamon stick
1 cup brown sugar
2 teaspoon ground cinnamon
¼ tsp cloves
pinch salt

This is a pain in the butt. But worth it.

This is a pain in the butt. But worth it.

Yum.

Yum.

Combine the apples, lemon juice, cider, brandy and cinnamon stick in a large, heavy pot.  Set the pot over medium/low heat, allowing the mixture to come to a gentle simmer.  Simmer for an hour, until the apples are very soft.  Carefully remove and discard the cinnamon stick.

 

I wish I could bottle this smell.

I wish I could bottle this smell.

When the mixture has cooled slightly, pulse it in your food processor.  I like a very smooth apple butter, so I pulse the shit out of it.  Return the puree to the stove and re-heat over low heat.  Stir in the remaining ingredients and cook for another hour or so, until the mixture is very thick.

I love my food processor.

I love my food processor.

Serve warm or at room temperature.  Store in an airtight container in the refrigerator.

 

 

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