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Add a photoServings: 4
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 11 | 10% |
| Total Fat 1.26g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 755mg | 22% |
| Total Carbs 17.95g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 9.67g | 6% |
| Protein 4.02g | 6% |
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