More Fun With Pickling

As I mentioned before I’ve recently discovered a farmer’s market and have ended up with way too many veggies. I used a lot of them up in roasted zucchini soup and made myself a soup stockpile for winter which was great, but then there were still more veggies. What on Earth to do with the rest of the veggies? 

Lightbulb! Pickle them.

I fell for pickling after reading a post from Smitten Kitchen, which I discussed a little while back. Since then I’ve tried pickling all kinds of things. Pretty much every veggie I’ve had my hands on and even some fruits. (I’m kind of thinking to use the fruit for a Galette filling.) I’ve experimented with all different types of vinegars, more sugar, less sugar, adding different spices….

So I had zucchini, yellow squash, tomatoes, and lots of different types of peppers left. Here is what I ended up with:

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Marinated Zucchini and Yellow Squash

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I’m not sure if this one counts as pickling since the liquid ins’t heated before adding to the veggies, hence “marinated” veggies. Yields three jars.

• Author: Michelle, feedmeimhungry.com

Ingredients

Scale 1x2x3x

Veggies

• 2 Zucchini
• 2 Yellow Squash

Marinade

• 9 Fresh basil leaves
• 1 Cup cider vinegar
• 8 Teaspoons of sugar
• 2 Teaspoons of salt
• Juice from 1/2 lemon
• 2 1/2 cups of water

Instructions

1. Using a mandolin slice vegetables thin, lengthwise. Stuff them equally between the three jars. Add three basil leaves to each jar.
2. Mix together the rest of the ingredients (make sure the sugar and salt dissolve) and pour the mixture into all three jars. Allow to sit at least an hour before eating.

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Tomato and Pepper Blend

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Yields three to four jars.

• Author: Michelle, feedmeimhungry.com

Ingredients

Scale 1x2x3x

Veggies

• 10 Tomatoes (I used a mix of Roma and plain old I don’t know what type they are from the farmer’s.)
• 6 Peppers, assorted (I used different colors ranging from green to bright red. In my batch the orange had the most heat.)

Pickling Liquid

• 1 cup vinegar
• 4 Tablespoons sugar
• 2 Tablespoons salt
• 1 Tablespoon cinnamon
• 1 Tablespoon lime juice
• 1 Cup water

Instructions

1. Dice the veggies and add to the jars.
2. In a small saucepan heat vinegar, sugar, salt, cinnamon, and lime juice, stirring until the sugar and salt dissolve.
3. Pour the water into the mixture in the saucepan and stir.
4. Allow the mixture to cool slightly then pour in the jars. Allow the jars to sit at least an hour before using.