Yes, It’s been
awhile way too long since anything has been posted here…blame it on the August weather in ATL with over 90 degree temps for the last month…blame it on lack of food motivation….blame it on too much work and not enough brain power at day’s end to be creative…I’m not sure. Never the less….It’s Time To Blog, Baby!
Last time we met, David had harvested a major boatload of zucchini and ‘cukes. We promptly had a pickling party at his house, and these are the results – showing the beauty of the bounty. Talk about Pickle Palooza! This is it, Folks – Right Here, Right Now!!
I’ve included a really fun recipe from Cooking Light magazine (which is the recipe we used) that does not even require you to do all those boiling water bath things (honestly, this Palooza would not have happened if we had to boil water for hours in the 90 degree weather…..I’m just saying….!).
1. Make pickles
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 (or cucumbers, sweet banana peppers, etc. – include what you like pickled), 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.
Remember to eat these babies in about 10 days, or better yet – share the bounty with your friends and neighbors – That’s right – A Pickle Palooza of this magnitude is much too exciting to keep to yourself!