Pickled Basil Zucchini

DSC_0008In the garden that was unattended for a few days 2 zucchini grew to an incredible size. We had a family meal of garden zucchini sandwiches (fried zucchini slices, tomato slices, amaranth leaves, cheese and mayonnaise on fresh baked rolls) with a side of rice and peas, fried plantain and marinated yellow wax beans. But there was still a large zucchini that I needed to do something with. Since pickling is this year’s new adventure for me I decided to try this recipe which is inspired by a variety of recipes from Andrea Chesman’s Pickles & Relishes 150 Recipes Apples to Zucchini.

4 pint jars with (new) lids and rings

Place jars in a large stockpot and boil for 15 minutes to sterilize. Remove jars, empty of water and place on work place. Pour some of the still hot water over the lids and rings (do not boil lids and rings) and let them sit until ready to seal. Save the hot water and cover the large stockpot for the processing step.

DSC_00021 large zucchini; washed, ends removed and cut into 4 inch strips
2 1/2 cups white wine vinegar
2 1/2 cups water
1/8 cup (2 Tablespoons) natural sea salt (no iodine or anti caking agents)
8 whole black peppercorns
4 dried chili peppers
4 cloves garlic; halved
12 fresh basil leaves

While the jars are sterilizing prepare ingredients. In a pot combine vinegar, water and salt and bring to a boil. Turn off heat and leave covered.
In each sterilized jar place 2 peppercorns, 1 chili, 2 garlic halves and 3 fresh basil leaves.
Tightly pack in zucchini sticks.

DSC_0008DSC_0007Pour brine over the zucchini sticks leaving
1/2 inch head space in the jar.
Return jars to large stockpot with hot water, bring jars to a boil and cook for 10 minutes to process.

Store jars for at least 6 weeks in order for the flavors to fully develop.


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