Guest guest Posted August 18, 2008 Report Share Posted August 18, 2008 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2008 Report Share Posted August 19, 2008 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 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2008 Report Share Posted August 21, 2008 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2008 Report Share Posted August 24, 2008 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 Quote Link to comment Share on other sites More sharing options...
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