Google+ What I Made Today: Batch #1 of ???

Saturday, July 26, 2008

Batch #1 of ???

The first of the zucchini pickles are tucked in. I wonder how big a bed they'll need this year?

11 comments:

divaeva said...

mmmm - pickles! Ryan loves the pickle! LOl <3

quitecontrary1977 said...

zucchini pickle! the idea never occurred to be. they sound yummy! do you eat them alone or in a dish?

kim* said...

so bed as in...you are going to re grow them? i dont know garden talk lol

Walk in the Woods said...

I made quarts and quarts last year and we devoured them. I make mine the "traditional" sweet and sour . . . but I add spice too - in the form of red chili pepper flakes! Yum!! I think there may be only a couple small jars left.

I love them as a side dish, chopped as a relish . . . just a little something to add to the flavor, color and verve of a meal.

As for my use of the "bed" phrasing, I intend it only as a silly little metaphor - as in the how many more jars will I be tucking in this year? And while there *are* garden beds, those aren't the ones I am referring to here. :)

Tammie Lee said...

I guess it is the photographer in me, but you make everything look so appealing!

kittyism said...

These sound incredible.

kim* said...

oh lol thanks for clarifying, i am the only one that didn't get it but still felt obligated to ask.

BlossomingTree said...

Looks delicious. I have yet to try my hand at canning.

BlossomingTree said...

Gah...I mean pickling. LOL can even get the terms correct.:D

Shea said...

How do you make those? I have those from my garden, but I don't know how to can, can you teach me?

Walk in the Woods said...

Greetings Shea. Canning is pretty simple and you can read many how-tos from the manufacturers (IE: Mason, Ball) as well as in books by canners and preservers.

There is more than one method, but here's the one I used for these . . .

Simply, all your cans and lids are sterilized in boiling water. Veggies are chopped to your liking and mixed with vinegar, water and sea/kosher salt along with any herbs, spices and/or sugars of your choice. These are mixed all together in a non-reactive pot (IE:stainless steel) and brought to the boil. One hot, transfer your veggies and juice to your hot cans, top with hot lids and rings. These cans are returned to the hot water pot to be boiled for 5-10 minutes to ensure the seal.

Check for specs - for variations creep up depending on the size of can used and even elevation (relative to sea level) can change timing of the sealing boil.

Do some homework and have fun! Good luck Shea!