Zucchini - A Swollen Ovary

By definition zucchini is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. It is a hybrid of the cucumber. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.  In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment.

Nutritionally, the zucchini fruit is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese.  Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower.  Interesting way to view your food, right?

One of my favorite ways to enjoy the proliferation of zucchini is to pickle them. Today's Kitchen Project involved making Zuni Style Pickles.  I start by washing and slicing medium zucchini with a handy bread and butter slicer, a handy tool for "crinkle cut" veges.

Next, I tossed the zucchini with a bunch of thinly sliced onions and shallots, leaving them to come to room temperature for about 30 minutes.

For the pickling juice combine the following in a non-reactive pan and heat to low rolling boil:
3/4 cup apple cider vinegar                                                             3/4 cup white wine vinegar                                                                  1/2 cup sugar
1 teas Tumeric                                                                                    1 teas sea salt                                                                                     Pinch of chili pepper flake
1 tbls  Mustard Seeds

Tightly packing the zucchini and onions into pint mason jars, pour the pickling juice to fill the jar.

Screw the lid down and refrigerate for a couple of weeks.  Many recipes say they will last a few weeks but I've managed to enjoy them up to six months after processing. I like to serve these as condiments with grilled hamburgers or on a cheese and cracker plate as a snack. Enjoy!!