Now is the season when everyone is over run with produce. As you are driving down the road you will see everyone and their brother has a table or "stand" by the road with zucchini and yellow squash. The price ranges from 50 cents to FREE.
We over the years have not done much with our zucchini and yellow squash. But this year we decided to make Zucchini and yellow squash pickles.
When we did market at the Oakdale mall years ago we had a customer that used to pick on Eric Sr because he grew all these vegetables but doesn't like to eat them cooked. He will if I make him but he does not like to generally. So this customer stopped one day with a jar of what looked like pickles cut into pieces. It was zucchini pickles and from that day on he has been begging me to make them. They were delicious. Almost like a bread and butter pickle only a little less cucumber tasting.
So finally this year I decided to make some. Because I have all this time on my hands. = )
What do you do with your Zucchini and yellow squash?
Here is the recipe that I used:
3 cups sugar
3 cups cider vinegar
1/3 cup canning salt
1 tbsp mustard seed
1 tbsp celery seed
1 tbsp turmeric
Sliced green peppers
Wash zucchini and slice thin. Layer in a jar with onions and green peppers.
Combine ingredients and heat slightly until sugar is dissolved.
Let cool, then pour over zucchini slices stirring gently to mix.
Cover and keep in the fridge one day before using.
This recipe keeps several months in the fridge.