tag:blogger.com,1999:blog-5831529576489144057.post18934979087023731..comments2021-11-25T21:30:50.115-05:00Comments on Real Life Kitchen: The Best Zucchini Pickles EverDrewhttp://www.blogger.com/profile/15432673597975860448noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5831529576489144057.post-6718140130847285252010-07-06T17:03:32.692-04:002010-07-06T17:03:32.692-04:00Glad to hear! These truly are a wonderful pickle....Glad to hear! These truly are a wonderful pickle. Sharing has made me smile today. Joy.Drewhttps://www.blogger.com/profile/15432673597975860448noreply@blogger.comtag:blogger.com,1999:blog-5831529576489144057.post-34783060899704023642010-07-06T17:00:38.972-04:002010-07-06T17:00:38.972-04:00Pickles were a big success, and yummy as promised....Pickles were a big success, and yummy as promised. I used young zucchini to make the "raw" pickles as above, and the big old guys, sliced thickly and seeded for processing. I followed the same recipe, but covered the zucchini with hot brine and then processed in a hot water bath for 5 minutes to seal the jars. The firmer texture of the older squashes makes the processed ones nice and crunchy too. Thanks again Drew!killing Motherhttps://www.blogger.com/profile/07029992871936764888noreply@blogger.comtag:blogger.com,1999:blog-5831529576489144057.post-90164457612341619522010-07-04T08:45:56.949-04:002010-07-04T08:45:56.949-04:00Thanks Drew. I'll do some experimenting today...Thanks Drew. I'll do some experimenting today and let you know how it all works out.killing Motherhttps://www.blogger.com/profile/07029992871936764888noreply@blogger.comtag:blogger.com,1999:blog-5831529576489144057.post-27602423298664584282010-07-04T08:19:39.255-04:002010-07-04T08:19:39.255-04:00@Kathleen: Although I've not tried this recipe...@Kathleen: Although I've not tried this recipe with yellow squash, I don't see any reason why the results of doing so wouldn't be equally satisfying. As far as processing them in a hot water bath goes, I'd be a little concerned about losing some of the crispness that makes these pickles so appealing. Maybe slicing the squash a bit thicker than the recommended 1/16 inch would help stave off some of that possible wilting. Give it a try and let me know. I use this recipe for all sizes of zucchini. I'd recommend cutting the big boys in half lengthwise and removing the tough seed core that develops in mature squashes. Then, slice and proceed with the process. You'll end up with half-moon shaped pickles instead of rounds but no harm done.Drewhttps://www.blogger.com/profile/15432673597975860448noreply@blogger.comtag:blogger.com,1999:blog-5831529576489144057.post-45487060641331268052010-07-04T05:22:30.127-04:002010-07-04T05:22:30.127-04:00okay questions...could I also use yellow crookneck...okay questions...could I also use yellow crookneck squash in this recipe? Also, do you think it would ruin the pickle if I process the jars in a hot water bath to seal and store in the cupboard? Does this recipe work best with small, young zucchini, or can I try with some of the monsters from my garden? Thanks Drew!killing Motherhttps://www.blogger.com/profile/07029992871936764888noreply@blogger.com