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 Post subject: Zucchini Pickles
PostPosted: Tue Jul 15, 2014 6:24 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1153
Location: Chico, CA
I would like to make zucchini pickles. I had some a long time ago and fell in love. They were slices not spears. I've never done any kind of pickle. I am hoping to start with refrigerator ones rather than canned. We have an abundance of green and yellow squash.

If anyone has made these I'd love to have the recipe. I have the Ball book and the small amount one Lisa recommended. I also wondered if the Ball pickle crisp would be something that would help here. TIA

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 Post subject: Re: Zucchini Pickles
PostPosted: Wed Jul 16, 2014 2:00 pm 
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Joined: Tue Dec 23, 2008 8:18 pm
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Location: Winchester, MA
I just received the FarmCurious Fermenting Set (from Kickstarter) so will be playing a lot with fermenting without the vinegar: http://www.farmcurious.com/product/reca ... nting-set/

As for the Ball pickle crisp, I've used the Ball packages and they make tasty pickles, but not sure about zucchini.

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 Post subject: Re: Zucchini Pickles
PostPosted: Mon Jul 28, 2014 12:12 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 530
Location: Virginia
Cubangirl wrote:
I would like to make zucchini pickles. I had some a long time ago and fell in love. They were slices not spears. I've never done any kind of pickle. I am hoping to start with refrigerator ones rather than canned. We have an abundance of green and yellow squash.

If anyone has made these I'd love to have the recipe. I have the Ball book and the small amount one Lisa recommended. I also wondered if the Ball pickle crisp would be something that would help here. TIA


Alina, FWIW, water bath canning pickles is super easy. Our garden has yielded a huge crop of pickling cucs this year and tonight I'll be doing my 4th batch of about a dozen pint jars of bread & butters. DD (who's the gardener) and I might try and sell some for fun at a farmer's market. Anyway, I'm glad you posted about zucchini pickles. She also grew squash so I think I'll try them too and I'll definitely use the Pickle Crisp. I don't know why it wouldn't work just as well -- the recipe I just found online for pickled zucchini uses the exact ingredients that I use for the bread and butters.

Thanks!

Emilie


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 Post subject: Re: Zucchini Pickles
PostPosted: Mon Jul 28, 2014 12:31 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
Thanks Lindsay and Emilie. Emilie will you share the recipe for the pickles?

I also have a ton of large regular cucumbers. They have seeds, but the skin is not waxy, in fact it has tiny thorn-like things. Can those be pickled, made into relish?

I love fresh cucumbers, can eat them sliced out of a bowl with just salt, but pickles might be nice. I'm off to Boston again on the 23rd so don't know how much I'll get done before then. Thanks again.

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 Post subject: Re: Zucchini Pickles
PostPosted: Mon Jul 28, 2014 1:10 pm 
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Joined: Mon Apr 04, 2011 5:56 am
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Location: Virginia
Sure thing -- I like this one and also Smitten Kitchen's (both without the ice part after I discovered Pickle Crisp). The only real difference is that SK's also calls for Coriander. (I find that we prefer white vinegar, regardless of whether the recipes calls for cider or white.)

One other thing -- with our relatively small garden, it's not unusual for it to take several days' harvest of cucs to make enough to be worth a canning session. So I've found a solution for keeping the first ones picked just as fresh as the ones that are picked the day I do the canning. I put the whole cucs in a big airtight bag/container along with one of those Blue Apple food preservers (which I've found really work well in general). Then I just add cucs each each day until I'm ready to can.

http://www.food.com/recipe/bread-and-butter-pickles-71203


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 Post subject: Re: Zucchini Pickles
PostPosted: Mon Jul 28, 2014 1:16 pm 
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Joined: Mon Apr 04, 2011 5:56 am
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Location: Virginia
Also, as far as the thorny things -- they are on our pickling cucs -- I just scrape them off when I'm washing them. And I've definitely seen in pickle recipe comments that people use regular cucumbers successfully too (at least for pickle slices -- don't know about spears). And now that you mention it, I'm curious about canning relish. I always just chop up the canned B&B's for tuna salad, etc. when I need some relish, rather than keeping relish ready in the fridge. Would be interesting to know how else it's done.

Have a great time with your DD and family in Boston. I'm already turning green over the Flour treats I'm sure you'll enjoy! :D


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