Summertime always brings to mind fresh vegetables and homemade pickles. I remember my grandmother canning bread and butter pickles almost every summer. These pickles are definitely a variation of the typical bread and butter ones that she use to make. To me….. they are WAY better because even though they do have a small amount of sugar…. they are not loaded with it. You truly taste the vegetables and that is what I think makes them the best pickles ever. That….. and the little “kick” that comes at the end!
Another huge plus to these pickles is that you do not have to go to all the trouble of boiling the jars and the whole canning process. They are called icebox pickles for that reason. They last about two to three weeks in the refrigerator, but at our house….. they never last that long. I could seriously eat a half a jar in one sitting. They are perfect with a light meal in the summer or as a condiment for a grass-fed burger.
I originally found this recipe in one of my favorite cookbooks….. Southern My Way by: Gena Knox. I changed the recipe a little from Gena’s version. I use equal amounts of zucchini and yellow squash, and I decreased the amount of sugar. I also use more garlic and crushed red pepper.
Gena has some amazing southern dishes in her cookbook. She has already lightened up many of them, but with a little imagination it’s not that hard to make some of them completely clean. Check out her website http://genaknox.com/ and order her book. She has a new book coming out very soon and I can’t wait to order that one also.
|Icebox Pickles....... Zucchini and Yellow Squash|| |
- 2 large zucchini, thinly sliced
- 2-3 yellow crook-neck squash, thinly sliced (depending on the size of the squash)
- 1 Vidalia onion, thinly sliced
- 1-2 Tbsp. of Real Salt
- ¾ cup of apple cider vinegar
- ¾ cup of white wine vinegar
- ¼ cup of organic pure cane sugar
- 3 cloves of fresh garlic, crushed
- 1 tsp. of mustard seed
- 1 tsp. of dill weed
- 1 tsp. of crushed red pepper
- Slice the vegetables and place in a large mixing bowl and toss to coat with salt.
- Place vegetables in a colander and place colander over a mixing bowl.
- Cover and refrigerate over night or at least 8 hours.
- Rinse and drain the vegetables well and place into 3-4, 16 oz. mason jars.
- In a saucepan over medium to high heat.... add vinegars, sugar, garlic, mustard seed, dill and crushed red pepper.
- Stir well and bring to a boil.
- Reduce heat and simmer, stirring occasionally for approximately 8-10 minutes until slightly thickened.
- Pour vinegar mixture over vegetables in the jars, seal jar and let cool.
- Store in the refrigerator up to 2-3 weeks.