Recipes from East Mountain Seed and Garden Coop Members
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Photo by Andy Chilton on Unsplash
Zucchini Relish
2 cups chopped zucchini (about 3 medium)
1 cup chopped onion (about 1 medium)
½ cup chopped sweet green pepper
½ cup chopped sweet red pepper
2 Tablespoons salt
1 ¾ cups sugar
1 cup cider vinegar
2 teaspoons celery seed
1 teaspoon mustard seed
  1. Combine zucchini, onion, green and red peppers.
  2. Sprinkle with salt and cover with cold water. Let stand 2 hours.
  3. Drain and press out liquid.
  4. Combine remaining ingredients and bring to a boil.
  5. Add vegetables and simmer 10 minutes.
  6. Pour hot into hot jars, leaving 1/4inch head space.
  7. Adjust caps. Process 20 minutes (for high altitude)  in boiling water bath. 
Yield 4 half pints.
Sweet Dill Pickles
Make syrup of :   6 cups vinegar and 6 cups of sugar
                                     ¾ cup salt
                                     1½ tsp. celery AND mustard seed
  1. Sterilize jars in boiling water.  In each jar add two slices of onion and a head of fresh dill in the bottom of the jar, pack the jar with cucumbers.
  2. Heat syrup to boiling and pour over cucumber slices in jars. 
  3. Add another head of dill and onion slice to top of jar. 
  4. Seal and process in water bath 15 minutes.
Makes about 4½ qts. or 9 pints
Zucchini or summer squash pickles
2 pounds zucchini or summer squash, sliced, about 7 cups
2 medium onions, halved and sliced, about 2 cups
1/4 cup pickling salt
2 cups white vinegar
1 to 2 cups sugar (Start with 1 cup of sugar; pour the vinegar mixture over the squash and onions and stir. Taste and add more sugar, as desired.)
1 teaspoon celery seed
1 teaspoon turmeric
2 teaspoons mustard seed
  1. Place zucchini or squash and onions in a large non-reactive pot; add the salt and enough water to cover. Let stand for 2 hours. Pour the mixture into a colander; rinse well with cold water and drain thoroughly.
  2. In a 2-quart saucepan, bring the vinegar to a boil; pour over the squash and onions. Let stand for 2 hours. Bring to a boil.
  3. Meanwhile, prepare the jars and lids. Wash the jars and lids in hot, soapy water. Fill a large canner with water. Place a rack in the pan and add the jars. Bring to a gently boil. Turn the heat down to low to keep the jars hot.
  4. Put the lids in a saucepan and cover with water. Bring to a simmer; do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.
  5. Boil the squash for 5 minutes; pack the squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not overtighten.
  6. Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. The water should be at least 1 inch above the tops of the jars.  Add extra boiling water, if necessary. See the boiling water processing guide for specific instructions for filling jars and processing.
Makes about 3 pints.

Crispy Baked Zucchini Chips
Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 40minutes minutes
Cook Time 30minutes minutes
Total Time 1hour hour 10minutes minutes
Servings 4 servings
Calories 106kcal
Author Vered DeLeeuw
Ingredients
  • Olive oil spray
  • 2 medium zucchini about 1 pound total weight
  • 1 ¼ teaspoon Diamond Crystal kosher salt divided; or ¾ teaspoon of any other salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ cup parmesan grated (not shredded)
Instructions
  • Preheat your oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
  • Slice the zucchini into ⅛-inch-thick rounds. Sprinkle the slices with 1 teaspoon of kosher salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature. This should draw some of the water out. After 30 minutes, rinse and blot dry the zucchini slices using paper towels. 
  • Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes.
  • Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining ¼ teaspoon of kosher salt, black pepper, garlic powder, and grated parmesan. There's no need to flip the zucchini. 
  • Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes. 
Notes
Salting the zucchini:Salting the zucchini slices before baking them is an annoying extra step, but it removes water from the zucchini, which helps achieve crispiness. So I don't recommend skipping this step. I tried, and the chips were still delicious, but they were definitely not crispy.