My landlady has a patch of garden here and she has some zucchini back there that she shares with me .. I grab one here and there but for the most part I don't go back there, but since she was away for so long, I thought I would check up on her stuff I couldn't believe my eyes
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.
[img]https://i750.photobucket.com/albums/xx141/krzyk4/photo7.jpg[/img]
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- supagirl277
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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 pickles there is a post in the recipe forum at the bottom of the main page that contains lots of preserving recipes.
So, you just stick them in a jar of pickle juice from store-bought pickles? I never though about doing that with a zuc!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 pickles there is a post in the recipe forum at the bottom of the main page that contains lots of preserving recipes.
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[url]https://www.helpfulgardener.com/forum/viewtopic.php?t=27356[/url]
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 )
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 )
I've been doing a lot of reading on caning, lately, and I must admit that it's a lot less intimidating than it actually looks. Also, the USDA guidelines that we now go by, allow for 0% spoilage. They actually do tests with the varieties of fruits and vegetables and use a thermometer to determine what processing time kills the potentially harmful bacteria. To add to that, when they find a time, they always use a slightly longer time as their stated recommendation.LindsayArthurRTR wrote:[url]https://www.helpfulgardener.com/forum/viewtopic.php?t=27356[/url]
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 )
I think if I ever have a huge garden where I will have more harvest than I can eat, I'll definitely give canning a try. For now, the jars of pickle juice are as close as I'm going to come.
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Haha! Agreed! But it's easy to make your own " pickle juice" you just put all the herbs and spices in the bottom of the jar, pack your cukes in on top and pour the hot brine on top. Then just stick it in the fridge same as you would your store bought pickle brine! SOOOOO much tastier. Just make sure you bring the brine up to a boil so that it gets well absorbed in the cukes. Let em sit for a few days in the fridge and then enjoy! I especially like to eat the carrots, jalapenos and the garlic left over in the bottom( in the dill pickle recipe) Mmmmmmmmm :9
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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.
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That sound great!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.
Back to zucchini, you could also make [url=https://allrecipes.com/recipe/stuffed-zucchini/]stuffed zucchini[/url].
Is it just me, or does it look like this thread is destined to be moved to the recipe section .