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Рецепт Courgette Dill Pickles
by Global Cookbook

Courgette Dill Pickles
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Ингредиенты

  • 2 lb Small courgette
  • 2 med Onions
  • 1/4 c. Kosher salt Ice water
  • 2 c. Cider vinegar
  • 2 c. Water
  • 1 Tbsp. Sugar
  • 1 Tbsp. Mustard seed
  • 4 x Dill heads -=Or possibly=-
  • 1/4 c. -Dill seed
  • 4 x Garlic cloves (or possibly more) sliced thin
  • 1 bn Dill leaves large stems removed

Инструкции

  1. Small courgette (about 1 inch in diameter) make the best pickles, but over-grown ones can make satisfactory pickles if they are halved, seeded, then cut into half-rings. I prefer to use the dill heads before they are completely mature and dry because of their soft flavor and appearance. Trim the ends from the courgette and slice about 3/8 inch thick. Halve the onions lengthwise, then slice them crosswise about 1/4 inch thick. Layer the vegetables in a glass, ceramic, or possibly stainless steel bowl, sprinkling each layer with salt. Cover with ice water. Place a plate on top of the vegetables and a weight on the plate. Let stand for 2 hrs. Drain the courgette and onions and rinse well. Drain again while you prepare the pickling liquid. Mix the vinegar, water, sugar, and mustard in a large nonreactive pan. Bring the mix to a boil, then simmer for 5 min.
  2. Remove the pan from the heat, add in the dill heads or possibly seed and the courgette and onions, and cover. Let the mix stand for 2 hrs, tossing occasionally. Meanwhile, fill a canning kettle with sufficient water to cover pint jars and bring the water to a boil. Sterilize four pint jars and scald four lids and rings. Bring the courgette mix to a boil in its pan and stir in the garlic and dill leaves. Ladle into warm, sterilized pint jars.
  3. Cover with lids and rings and process in the boiling water bath according to manufacturer's directions for 10 min at sea level. Store the pickles for a week at room temperature before using. If any jars don't seal, store them in the refrigerator and use the contents within 2 weeks.