For more of Linda's recipes and diabetic information, visit http://diabeticenjoyingfood.squarespace.com
By investing a little time, diabetics can usually enjoy the same types of food as most people. Here is a recipe for making Zucchini Pickles that is easily adapted to a diabetic version. Have a good crop of zucchini this year? Make some pickles to enjoy all year.
ZUCCHINI PICKLES
1 lb zucchini
1 small yellow onion
2 tbsp kosher salt
2 cups cider vinegar
1 cup sugar
1 tsp dry mustard
1 1/2 tsp crushed mustard seeds
Scant 1 tsp turmeric
Wash and trim zucchini; cut into thin slices. Peel onion and also cut into thin slices. Combine zucchini and onion in a large, shallow glass bowl. Add salt and toss to evenly distribute. Add a few ice cubes and cold water to cover all the zucchini and onions. Stir to dissolve salt. Let set one hour. Feel and taste a slice of zucchini; it should be slightly softened. Drain and pat dry.
In a small saucepan, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric. Simmer mixture for three minutes. Set aside until just warm to the touch. Caution: if you do not cool this mixture down, it will make your pickles soft instead of crisp.
Put zucchini and onion mixture in a large dry bowl. Pour the cooled brine mixture over the vegetable mixture. Stir to distribute the spices. Transfer to canning jars. Seal tightly and refrigerate for at least a day before serving. This will allow the flavors to mellow and the spices to permeate the zucchini turning them a brilliant chartreuse green.
Diabetic Version: Substitute Splenda for the sugar. Or do 1/2 cup of sugar and 1/2 cup of Splenda, if you are able to tolerate some sugar.
Enjoy!
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