August 12, 2013

Apple Cider Vinegar Zucchini Pickles

I participated in a campaign on behalf of Mom Central Consulting for Heinz Vinegar. I received a product sample to facilitate my review and as a thank you for participating.
There are a few basics in life that I can't live without.  I'm not talking about the big things like family, home, health, etc.  Instead, I'm referring to the often overlooked items I take for granted like soap, flushing toilets, running water and my eyeglasses.

Apple cider vinegar is on my list of essential ingredients for my daily life.  I use it a lot, whether in cooking, cleaning, or as a health and beauty aid.  It's part of my hair routine, and adds a bit of reddish highlights to my auburn locks.
It makes kickin' refrigerator pickles, and I've even been known to make tea out of it with lemon and honey that helps soothe an upset stomach.  I read somewhere that it soothes sunburn too, but I haven't tried that since it's been years since I had one.

There's not much I don't use it for (it even works well in removing stickers!), and when I had the chance to try out Heinz Apple Cider vinegar and their new Unfiltered Apple Cider vinegar, I was eager to think of something to use it for.

The kitchen is the most natural place to start, so I thought I'd make a batch of Zucchini Pickles, since there are overflowing in my kitchen.
These are similar to my refrigerator pickles, but with zucchini instead of cucumbers.  I chose to use Heinz Unfiltered Apple Cider Vinegar because I find it has a slightly stronger taste, which I like.  It's cloudier, as it contains the "mother" of the vinegar (a compound created naturally during the fermentation process) and also because it's unfiltered and unpasteurized. 

I also have used it in salad dressing (my usual recipe is 1/3 vinegar, 2/3 olive oil, 1 tbsp Dijon mustard, 1 tsp honey and salt and pepper) and it gives a tangier taste than red wine.  I'm eager to try it in other recipes, but for now, I'll share my refrigerator pickle recipe.

Tangy Zucchini Pickles with Apple Cider Vinegar

(makes 2 quarts)
INGREDIENTS
  • 1 pound of zucchini (1 large OR 2 medium), thinly sliced on a mandolin or by hand
  • 1 small Vidalia onion, thinly sliced on a mandolin or by hand
  • 6 cups Heinz Unfiltered Apple Cider Vinegar (or regular Apple Cider Vinegar)
  • 5 tbsp sea salt
  • 1 tbsp celery salt (if you don't have this on hand, you could substitute sea salt)
  • 3 tbsp honey
  • 1 cup sugar
  • 3 cloves of garlic, minced
  • 1 tsp pickling spice
Slice the zucchini and onion very thinly.
I used the 1/16 setting, but you could make thicker slices. I wanted mine to be thin for piling onto burgers and salads.
With clean hands, pack the zucchini and onion neatly into 2 clean quart jars.

In a small saucepan, combine all the ingredients except for the zucchini and onion in a small saucepan, then bring to a boil for 2 minutes until the sugar dissolves. Allow to cool to room temperature, then pour over the zucchini in the jars, filling up to within 1/2" of the top.

I put mine in the fridge for 5 days, and then tried them.  Tangy and delicious!  They should keep for a few weeks in the fridge.
You can find more recipes using apple cider vinegar, both for eating and for living, at the Heinz Vinegar website as well as on their Pinterest page.

3 comments:

  1. I've never done the pickling, but you sure make it seem easy. I really should just do it myself instead of buying it!

    ReplyDelete
  2. This looks really good and would make a great gift for zucchini lovers! x

    http://hipslikecinders.blogspot.co.uk/

    ReplyDelete

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