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: