Meyer's Auth Hungarian Zucchini Squash with Dill (Tokfo|
June Meyer's Auth Hungarian Zucchini Squash with Dill (Tokfo
4 - 6
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
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
AFTER THE SQUASH IS COOKED In a small separate bowl, put 1/2 cup of sour
cream plus 1 Tbls. flour and mix well. Add to hot drained squash stirring
vigorously so you won't have any lumps. If it is too thick thin it out by
adding 1 Tbls. of sour cream at a time alternating with the brine 1 Tbls.
at a time. Then add your sugar and pick out the dill and serve. I hope this
becomes a family favorite. Serves 4 to 6. -
If you try one of my recipes please tell me what you think.
E-Mail me at: firstname.lastname@example.org
Posted to EAT-L Digest 25 November 96
Date: Tue, 26 Nov 1996 22:50:04 -0500
From: Walt Gray