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?
A recipe for canned winter squash chutney, adapted from Canning and Preserving with Ashley English, and a giveaway for a signed copy of the book.
When your summer squash plants explode, this recipe will help you turn it into bread and butter pickles.
A quick & easy answer to that age-old question: "What the heck am I going to do with all this squash?"
A hot and sweet relish known to persuade even those most strongly opposed to zucchini, hot peppers, and relish.
This is a good old American sweet pickle relish, only it's made from zucchini. A good way to use up any extra zucchini you have lying around.
Although yellow zucchini makes for a prettier marmalade, sometimes you just gotta do what you gotta do. The moment someone gives you a massive zucchini from their garden is one of those times. You can jar this one in about an hour!
Sweet and sour squash pickles - a good way to use up all that zucchini!
A thick relish with a bite of pepper made from 'huge' zucchini, onion, carrot and peppers.