Somehow, when typed, it just does not sound nearly as funny as when I say it out loud….anyway, our friend, David, has cucumbers coming out of his ears right now. Found the trusty old Zucchini Pickle recipe from Cooking Light (see below) that we used when zucchini were running rampant, and experimented with the cucumbers as “zucchini replacements“. David and I spent 2 hours today cutting, “mandolinning” (if that is a word!), and measuring until we had experimented with yellow squash, zucchini, ‘cukes, and various onion types. After all was said and done, we ended up with 4 variations on the Pickle Theme. Some look a bit more interesting than others, so the truth will be known very soon, because….
Tomorrow afternoon will be The Taste Test for us. Keep your fingers crossed that all turns out well.
Photos coming soon…..plus we’ll share the results of The Taste Test…ciao for now! Before signing off, here’s the recipe:
Zucchini pickles are every bit as delicious as their cucumber counterparts. Give this sweet-spicy version a go. Combine 4 cups 1/8-inch zucchini slices, 1 cup slivered sweet onion, and 3 thinly sliced garlic cloves in a glass bowl. Bring 1 cup white vinegar, 1/2 cup sugar, 3/4 teaspoon crushed red pepper, 1 teaspoon mustard seeds, and 3/4 teaspoon kosher salt to a boil; pour over zucchini mixture. Cover and chill 24 hours.
From the August 2010 Issue of Cooking Light Magazine