Zucchini Pickles, Yo.

It only took me 5 attempts to spell "zucchini" right.  That and "took" have always been my trouble words.  I often spell "took" as "toke". Oh dear.

One of my life goals is to learn canning and pickling.  My mom, being a wonderful and industrious woman, would annually pickle cucumbers and can tomato sauce and jam.  I love the memories of opening the pantry to see all those mason jars.  It goes without saying that what was in those jars was awfully tasty.

My first canning attempt was not particularly complicated.  Slow and steady in the learning, my friends.  Here it is:

Zucchini Pickles

[adapted from a Cooking Light recipe, August 2010 issue]

Ingredients:

*  4 cups zucchini slices

*  1 cup slivered sweet onion (I used white onions)

*  3 thinly sliced garlic gloves

*  1 cup white vinegar

*  1/2 cup sugar

*  3/4 tsp crushed red pepper (I left this out because I didn't have any and it was all ok.)

*  1 tsp mustard seeds

*  3/4 tsp kosher salt

Directions:

1.  Combine first three ingredients in a glass bowl or put into mason jar(s).

2.  Bring remaining 5 ingredients to a boil in a sauce pan.

3.  Pour liquid mixture over zucchini mixture.

4.  Cover and chill 24 hours.

Notes:

I had to almost double the liquid mixture to cover the zucchini.  I recommend trying this out as is and then adjusting as needed.  Enjoy the cooking adventure and do not be afraid to go slightly off the trail!