pickeed zucchini

[Mad Trapper]

Not sure for here or pickling, going to get canned anyway ........

Anybody have recipes for pickled zucchini ? I'm getting overrun with them, and before they grow into war clubs, I'd like to pickle/can some.

I had just finished off some pickles last summer about this time, and I took some small zucs and sliced them into spears, then put the spears in the pickle jar with the left over pickling brine and after a few days in the frig they were great, lasted a long time without even canning in frig. So this year I thought why not make a bunch and can them.


UGA website has a recipe for "bread and butter" type https://nchfp.uga.edu/how/can_06/bre..._zucchini.html I figure I can use that for a model to to get vinegar/water/sugar ratio and an idea on spices. Might add some allspice or a clove to some?



This might be an experiment, with various spices used in different jars. I also have a surplus of dill and my cukes got wiped out with mildew. Might replant those today and some beets/swiss chard, but we are in drought conditions right now. Dilled zucs anyone??

Any ideas let them flow. Thanks in advance.

One other thing. This summer I will be able to can outside. I hate canning inside when it's hot weather.

I picked up a nice stainless 4-element grill with a propane side burner, for free. To christen it, I cooked some lobsters on it last week and it handled the big lobster pot well. I think my 22-qt pressure canner and big water bath canner will work OK on it.

[BucketBack]

Well the peaches got sold, and the 3 war clubs were left behind as well as me on the way to the food pantry.

So, I'm going to look for some little ones , I know there were bigger ones as of yesterday

[hawgrider]

Not sure for here or pickling, going to get canned anyway ........

Anybody have recipes for pickled zucchini ? I'm getting overrun with them, and before they grow into war clubs, I'd like to pickle/can some.

I had just finished off some pickles last summer about this time, and I took some small zucs and sliced them into spears, then put the spears in the pickle jar with the left over pickling brine and after a few days in the frig they were great, lasted a long time without even canning in frig. So this year I thought why not make a bunch and can them.


UGA website has a recipe for "bread and butter" type https://nchfp.uga.edu/how/can_06/bre..._zucchini.html I figure I can use that for a model to to get vinegar/water/sugar ratio and an idea on spices. Might add some allspice or a clove to some?



This might be an experiment, with various spices used in different jars. I also have a surplus of dill and my cukes got wiped out with mildew. Might replant those today and some beets/swiss chard, but we are in drought conditions right now. Dilled zucs anyone??

Any ideas let them flow. Thanks in advance.

One other thing. This summer I will be able to can outside. I hate canning inside when it's hot weather.

I picked up a nice stainless 4-element grill with a propane side burner, for free. To christen it, I cooked some lobsters on it last week and it handled the big lobster pot well. I think my 22-qt pressure canner and big water bath canner will work OK on it.

Sounds like you need to bake and freeze a bunch of zucchini bread.

[Mad Trapper]

Well the peaches got sold, and the 3 war clubs were left behind as well as me on the way to the food pantry.

So, I'm going to look for some little ones , I know there were bigger ones as of yesterday

Bucket, split the war clubs and scoop out the seeds. I bake and stuff them with various mixtures. Usually has sausage onions peppers tomato garlic spices and cheese........

My girlfriend makes zucchini squares. She grates up the squash and mixes it with a bunch of stuff? sausage flour eggs spices cheese.....??? (I've never made it) and she bakes it in a large flat pan, cuts the stuff into squares. They are real good and you can freeze them.

Her recipe uses sausage and she grates instead of slices the zucchini. I'll see if I can get the procedure if interested.

[Mad Trapper]

Sounds like you need to bake and freeze a bunch of zucchini bread.

Good idea.

I like eating it but never made it. Maybe I can get the Girlfriend to do the cooking on that. She's great at baking stuff. I usually just get baked after a long day.......

[BucketBack]

The Orchard owner grows lettuce for the Migrants to bake with.

Mrs BB said I WOULD have to skin them, then grate down to the seeds , toss the seeds and keep the rest.

[MountainGirl]

Bucket, split the war clubs and scoop out the seeds. I bake and stuff them with various mixtures. Usually has sausage onions peppers tomato garlic spices and cheese........

My girlfriend makes zucchini squares. She grates up the squash and mixes it with a bunch of stuff? sausage flour eggs spices cheese.....??? (I've never made it) and she bakes it in a large flat pan, cuts the stuff into squares. They are real good and you can freeze them.

Her recipe uses sausage and she grates instead of slices the zucchini. I'll see if I can get the procedure if interested.

Ohhhh!
If she is willing to share the recipe for that, that would be wonderful!
Maybe just post a pic of the recipe card if she uses one?

[MountainGirl]

The Orchard owner grows lettuce for the Migrants to bake with.

Mrs BB said I WOULD have to skin them, then grate down to the seeds , toss the seeds and keep the rest.

Mrs BB ? What'd I miss?
Congrats if so, BB

[Mad Trapper]

Ohhhh!
If she is willing to share the recipe for that, that would be wonderful!
Maybe just post a pic of the recipe card if she uses one?

I asked her last night. She said it's an old family recipe, supposed to email me details.

Instead of using flour/bisquick, one of the secret ingredients is a box of crushed Ritz crackers. I guess that adds flavor and the flour part? Will be forthcoming.

[BucketBack]

This Cold Season Sucks in Clubhouse