Zucchini Anyone? Please!
I once wrote an article for a magazine entitled "Nuke The Zuke". I was at the height of desperation as to what to do with the army of zucchini that loved breeding in my garden. I (mistakenly) thought I needed at least six plants to get any kind of a yield. And yield they did!
I had so many that I did everything imaginable to use them up: zucchini bread, zucchini fritters, zucchini gnocchi, zucchini fries, chocolate zucchini cake, sautéed zucchini . . . well, you get my point.
I showed up after dark at neighbors' doorsteps and left piles. I even dried them to make zucchini chips. My mother sympathized with me and sent her recipe for Pickled Zucchini Chips; I must admit that they are very good and a great way to make and store them for future use. But I have learned my lesson; come next year, I am planting only 2 plants!Mom’s Pickled Zucchini Chips
Makes 1 ½ pints
2 medium zucchini, thinly sliced
1 small yellow onion, thinly sliced
1 ½ tablespoons salt
1 cup distilled white vinegar
½ cup sugar
½ teaspoon celery salt
½ teaspoon anise seed
1 teaspoon dry mustard
Place zucchini and onion in a bowl. Sprinkle with salt, add cold water to cover and let stand for 1 hour.
Combine remaining ingredients in a medium size heavy duty pot. Bring to boil and remove from heat. Strain the zucchini and onions. Stir them into the vinegar mixture in the pot and let stand one hour.
Bring zucchini mixture to a boil and cook for 2 minutes. Pour into sterilized jars and seal. Place the jars in a hot water bath for 10 minutes. Cool and store in cool place for at least 4 weeks.