Giulia’s Pickled Zucchini

• • • Makes 3 pints • • •

If you have an abundance of zucchini in your garden, make these easy, vinegary pickles. I rely on zucchini from the farmers’ market, so sometimes I use zucchini, and sometimes a mix of summer squash. Be sure to use firm squash to keep them from becoming too soft during brining and processing. This recipe is adapted from one given to me by my friend Giulia, who serves them at her guesthouse in Abruzzo.

2 pounds (907 g) firm zucchini or a mix of zucchini and summer squash

2 cups (473 g) white wine vinegar or apple cider vinegar, or 1 cup each

1 cup (237 g) water

½ cup (100 g) sugar

2 teaspoons fine sea salt

¾ cup (165 g) extra-virgin olive oil

Equipment

6 sterilized ½-pint jars and their lids

Basic water-bath canning equipment (see page 15)

1 • Cut off the ends of the zucchini and slice them lengthwise into quarters. Slice the quarters crosswise into ⅛-inch-thick wedges. You should end up with about 8 cups.

2 • In a large saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Add the zucchini and stir to distribute. Raise the heat to high. Once the brine returns to a boil, cover and boil for 2 minutes.

3 • With a skimmer, transfer the zucchini to a large rimmed baking sheet lined with a clean kitchen towel. Reserve the brine. Spread the wedges out in a single layer and let air-dry for 2 hours, until they no longer feel damp. Place the zucchini in a bowl and toss gently with the olive oil.

4 • Strain the reserved brine through a fine-mesh sieve and return it to the saucepan. Bring to a boil over medium-high heat, and then turn off the heat.

5 • Pack the zucchini into the jars, leaving ½ inch headspace. If there is any oil left in the bowl, divide it among the jars. Ladle the brine over the zucchini, leaving ½ inch headspace. Screw the lids on tightly and process for 10 minutes in a boiling-water bath (see Water-Bath Canning, page 15).

6 • Store the sealed jars in a cool, dark place and let the zucchini cure for 2 weeks before opening. Unopened jars will keep for up to 1 year. Store any jars that fail to seal properly in the refrigerator and use those first.