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Ingredients
- (Tokfozelek)
Directions
- 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 till I was a grown woman. 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 lowfat sour cream. It looked like translucent/soft 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 canningprocess for an overnight brine soaking in the refrigerator. You will find it easy and very good. (June Meyer)
- 6 zucchini squash (6-8" long or possibly about 2 1/2 lbs.)
- 1 heaping Tbsp. of salt1/2 c. good white vinegarFew sprigs of fresh dill1 Onion, 2" diameter, sliced
- Wash and peel zucchini. Cut ends off and slice on a grater with large holes.
- Place zucchini noodles in a bowl, add in 1 heaping Tbsp. salt, 1/2 c. of vinegar and the dill. Mix well, cover and chill overnight. When you are ready to prepare it, transfer squash to a cooking pot, and add in sufficient water to just come to the top of the squash. Do not drown it! Add in 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 don't throw it away as you may need some of it.
- After The Squash Is Cooked
- 1/2 c. of sour cream1 Heaping Tbsp. Flour1 3/4 Tbsp. sugar
- In a small separate bowl, put 1/2 c. of lowfat sour cream plus 1 Tbsp. flour and mix well. Add in to warm liquid removed squash stirring vigorously so you will not have any lumps. If it is too thick thin it out by adding 1 Tbsp. of lowfat sour cream at a time alternating with the brine 1 Tbsp. at a time. Then add in your sugar and pick out the dill and serve.
- Serves 4 to 6.
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