Side Pannel
June Meyer's Auth Hungarian Zucchini Squash with Dill (Tokfo
June Meyer's Auth Hungarian Zucchini Squash with Dill (Tokfo
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 6 Zucchini squash (6-8"
- -long or about
- -2 1/2 lbs.)
- 1 tb Heaping of salt
- 1/2 c Good white vinegar
- Few sprigs of fresh dill
- 1 Onion, 2" diameter,sliced
Directions
AFTER THE SQUASH IS COOKED
1/2 c Sour cream
1 tb Heaping Flour
1 3/4 tb Sugar
Summer meant zucchini squash canning season. Zucchini grown as big as a
small watermelon. Bunches of fresh dill would be hanging in the summer
kitchen waiting to be stuffed into the canning jars along with the noodled
zucchini and vinegar. I never knew what fresh zucchini tasted like until I
was a grown women. Our zucchini was always pickled with dill to see us
through the winter months. Remember, I am talking about 50 years ago. The
only way we served zucchini was canned with dill and vinegar and then
cooked with onion and sour cream. It looked like translucent noodles in a
creamy white sauce. There is no way to compare the taste to anything
similar. It is very distinctive. We had it often and loved it.
Today, it is impossible to buy giant zucchini. This recipe omits the
canning process for an overnite brine soaking in the refrigerator. You will
find it easy and very good. Regards, June Meyer. Wash and peel zucchini.
Cut ends off and slice on a grater with large holes. Place zucchini noodles
in a bowl, add 1 heaping Tbls. salt, 1/2 cup of vinegar and the dill. Mix
well, cover and refrigerate overnite. When you are ready to prepare it,
transfer squash to a cooking pot, and add enough water to just come to the
top of the squash. Don't drown it! Add the sliced onion, mix well and cook.
You can tell it is done when the squash changes color and takes on a creamy
color. Pour off the brine, but do not throw it away as you may need some of
it.
1/2 c Sour cream
1 tb Heaping Flour
1 3/4 tb Sugar
Summer meant zucchini squash canning season. Zucchini grown as big as a
small watermelon. Bunches of fresh dill would be hanging in the summer
kitchen waiting to be stuffed into the canning jars along with the noodled
zucchini and vinegar. I never knew what fresh zucchini tasted like until I
was a grown women. Our zucchini was always pickled with dill to see us
through the winter months. Remember, I am talking about 50 years ago. The
only way we served zucchini was canned with dill and vinegar and then
cooked with onion and sour cream. It looked like translucent noodles in a
creamy white sauce. There is no way to compare the taste to anything
similar. It is very distinctive. We had it often and loved it.
Today, it is impossible to buy giant zucchini. This recipe omits the
canning process for an overnite brine soaking in the refrigerator. You will
find it easy and very good. Regards, June Meyer. Wash and peel zucchini.
Cut ends off and slice on a grater with large holes. Place zucchini noodles
in a bowl, add 1 heaping Tbls. salt, 1/2 cup of vinegar and the dill. Mix
well, cover and refrigerate overnite. When you are ready to prepare it,
transfer squash to a cooking pot, and add enough water to just come to the
top of the squash. Don't drown it! Add the sliced onion, mix well and cook.
You can tell it is done when the squash changes color and takes on a creamy
color. Pour off the brine, but do not throw it away as you may need some of
it.
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