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?
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.
When your summer squash plants explode, this recipe will help you turn it into bread and butter pickles.
Sweet and sour squash pickles - a good way to use up all that zucchini!
What to do with all that zucchini? Sub it for cucumbers for easy refrigerator pickles! After a few days marinating in the frig, these are colored nicely, packed with flavor, and crisp. Even zucchini haters will like them. Easy, no-canning method.