

I don't think it will taste good that big, but she's gonna do something with it ..i like em a wee bit smaller

It was 18 inches long and 13 inches around at the biggest part. This is my 10 yr old daughter holding it.

Tue Sep 07, 2010 1:29 am
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Fri Sep 10, 2010 12:10 pm
LindsayArthurRTR wrote:I cut them into spears to fit the jars. Crunchier than cukes, especially when that big! But I cut the seeds out and keep the skins on. Flavorwise they taste like..........well, they taste like picklesthere is a post in the recipe forum at the bottom of the main page that contains lots of preserving recipes.
Fri Sep 10, 2010 12:30 pm
Fri Sep 10, 2010 1:29 pm
LindsayArthurRTR wrote:http://www.helpfulgardener.com/forum/viewtopic.php?t=27356
There are several recipes that are suitable for zucchini in this topic. The dill pickle recipe can have pretty much any vegetable substituted for cucumbers. There is also a zucchini relish recipe and a wickles recipe( wicked hot pickles) it can also be made with any vegetable.
You could do it that way, but you'll get a much different product. Any of these recipes can also be halved or quartered and then kept in the fridge for short term use if you're not comfortable with canning. (but give it a try! It's super fun and easy! Especially this kind of canning)
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LindsayArthurRTR wrote:Yep, you got it!!! 8.5 cups water, 2.5 cups vinegar, .5 cup kosher salt. That's the brine recipe. It can be halved or quartered! Pickles need to sit in the fridge for at least a week before you eat them. Same thing if you can them, just not in the fridge. It's important that the brine be boiling when you pour it over the veggies. I made okra, cucumber, and carrot pickles today and I picture documented the whole story. Gonna post a topic later tonight on the recipe forum. Step by step pickles.