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?
About a year ago we found ourselves in the kitchen of caterer Jennie Cook, grating small mountains of zucchini for an intriguing dish she called zucchini marmalade, or butter. Via The Kitchn.
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.
I married an idea of Eugenia Bone's to a recipe of Pam Corbin's and I'm pretty excited. Check it these, tender, garlicky lemon vinaigrette soaked zucchini planks. Useful!
My Grandma Betty's recipe with the heat turned up!
Crunchy and sweet, this homemade relish is pure green gold, and the hot new condiment you need for your sandwiches and burgers.
What to do with all those zucchini your garden is producing? Zucchini chips!
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.
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