For this feast, I also made my mom’s pickled zucchini recipe. Zucchini is always in abundance due to our love of growing the stuff. When it is coming out of our ears I use zucchini instead of cucumbers for all sorts of pickling. My mom, Pam Gross, was a lover of food. Though her life was short-lived, in that short time she made many people’s tummies happy. The following is her recipe. Pam Gross’ Pickled Zucchini 1969 ½ c cider vinegar ½ c water 1/3 c sugar (can adjust) 3 Tbsp. Sliced green onions and tops (any onions work here) 1 large clove or 2 small cloves of garlic crushed or chopped ½ tsp. sea salt ½ tsp. celery seeds 3 medium zucchini thinly sliced Directions: Place all ingredients except zucchini and onions in a quart jar, place lid and shake for a few seconds. Add the onions and zucchini to jar and shake again. Place in fridge overnight. It will be ready to eat next day and stores for at least two weeks. I like to serve these sweet-tangy delights with saltine crackers and peanut butter. Yes you make little picklepeanut butter sandwiches, which are especially great with chili or chicken soup in the colder months. For our cookout I served them on a tray with other types of homemade pickles, saltines and sunflower butter. It might be a Michigan thing, but everyone who has tried it is hooked. Bread and butter pickles also work well. There is nothing like opening up a jar of pickles you have made by hand and with love; well, maybe the best is sharing that love with friends and family.
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