Sunday, July 11, 2010
Time for a confession: I was not very inspired by the Can Jam selection this month. Given the bounty of summer here in the Bay Area, the choices did not thrill me. I had been hoping for stone fruit. But, no such luck. Thus, our experiment with zucchini cornichons.
almost 1 quart very small zucchini
3 T pickling salt
2 small hot peppers
2 cups vinegar (we mixed white and balsamic)
4 shallots peeled
1 Bay Leaf
10 whole black peppercorns
Mix zucchini with salt, stand at room temperature 12 to 24 hours.
Combine vinegar and and spices in a sauce pan, bring to a boil.
Drain, rinse in cool water, and pat dry. Put zucchini in a sterilized quart jar. Add spices. Fill with vinegar to cover, seal and process for 10 minutes.