zucchini

[Guest guest]

I have lots of zucchini and am thinking of making zucchini pickles but

have a few questions for the experts- or at least for someone who has

tried it....

Wil the zucchini turn out like cucumber pickles? I am afraid the

zucchini will get mushy. Do I need to add grape leaves to keep them

crisp?

What method have you used and like on zucchini. I also want to make

zucchini relish- my recipe is a standard pickling type recipe- does

anyone have a relish recipe that is fermented?

Thanks in advance

[Guest guest]

This is a recipe my mom made (however I have not tried it). And it may

be not what you are looking for but here goes.

Zucchini Relish

12c ground unpeeled zucchini

4c ground onion

5 tbsp salt

2 1/2c vinegar

4 1/2c sugar

1 tbsp dry mustard

3/4 tsp nutmeg

3 tbsp cornstarch

3/4 tsp tumeric

1 1/2 tsp celery seed

1/2 tsp black pepper

1 red and 1 green pepper ground together

Mix salt well with onion and zucchini and let stand overnight.

Drain and rinse thoroughly with cold water. Drain again.

In large kettle, mix sugar, vinegar and spices. Cook until thick.

Add vegetables and cook slowly for 30 minutes.

Pack in 8 or 9 pints.

Good Luck.

>

> I have lots of zucchini and am thinking of making zucchini pickles

but

> have a few questions for the experts- or at least for someone who has

> tried it....

>

> Wil the zucchini turn out like cucumber pickles? I am afraid the

> zucchini will get mushy. Do I need to add grape leaves to keep them

> crisp?

>

> What method have you used and like on zucchini. I also want to make

> zucchini relish- my recipe is a standard pickling type recipe- does

> anyone have a relish recipe that is fermented?

>

> Thanks in advance

>

>

[Guest guest]

I've been staring at this fermented recipe, considering making it:

http://crabappleherbs.com/blog/2007/09/16/preserving-the-harvest-zucchini-relish\

/

I made a similar one last year (that I can't find) that was called an

Italian Farm Relish with peppers, zucchini and even cilantro and onions. It

was spectacular. IMO, the key would be seasonings, and cutting it all up

into cubes, so they become infused with the flavor. HTH.

Sharon

On Mon, Aug 18, 2008 at 5:28 PM, <noahsarkabc@...> wrote:

> I have lots of zucchini and am thinking of making zucchini pickles but

> have a few questions for the experts- or at least for someone who has

> tried it....

>

> Wil the zucchini turn out like cucumber pickles? I am afraid the

> zucchini will get mushy. Do I need to add grape leaves to keep them

> crisp?

>

> What method have you used and like on zucchini. I also want to make

> zucchini relish- my recipe is a standard pickling type recipe- does

> anyone have a relish recipe that is fermented?

>

> Thanks in advance

>

>

>

>

--

When the people fear their government, there is tyranny; when the government

fears the people, there is liberty. - Jefferson

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

wrote:

>[...]

>What method have you used and like on zucchini. I also want to make

>zucchini relish- my recipe is a standard pickling type recipe- does

>anyone have a relish recipe that is fermented?

I'm also interested in what everyone has to say about this - will be

keeping these posts!

However, I have to add that the favourite preserve in this house,

involving zucchini amongst other stuff, is ratatouille. This is quite

simply the most delicious way to eat zucchini, as well as eggplant,

capsicum (bell peppers), tomato, and the other bits you put in. We add a

little wine vinegar to give it some acid, so that it will keep well. It

makes for a terrific instant vege side, hot (next to lamb chops!) or

cold.

Hmmmm.... only one 1L jar left in the cupboard, will need to hit the

markets again...

--

Ross McKay, Toronto, NSW Australia

" Nobody ever rioted for austerity " - Monbiot