Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Two recipes, one for pickled Vidalia onions and the second for pickled zucchini.
The waning gardening chores and the rapidly ripening veggies has me in full “put ‘em up” mode. Several found recipes later and we have pickles and relish... oh yeah. This short and (very) easy list can all be done in one day.
This lactofermented squash and zucchini recipe is so easy to make and offers something different from the standard fermented veggie. The curry powder gives a nice flavor to these plain veggies.
The elegant, inexpensive and always easy-to-find zucchini make a tasty, tangy bread and butter pickle. Step by step instructions to make and preserve home made pickles.
When you're drowning in summer squash (and/or if there's a hurricane on the way) make some emergency pickles. You won't regret it.
Mustard Pickles remind me of my great grandma. She used to make all kinds. A deliciously old-fashioned and frugal concoction, they preserve and liven up over abundant produce during the summer season.
This is the recipe that makes me yearn for our zucchini plants to over-produce.
Have more squash than you know what to do with? Just getting started in pickling? Here are some basic instructions for basic cucumber or squash pickles.
I pickle everything! Zucchini is ready NOW so they get pickled first.
This Calabrian oil pickle is a good use of those late-season, oversized zucchini. The preservation method makes the zukes almost squeak when you bite into them.
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