SUMMER SQUASH PICKLES

[woodyz]

Like Zucchini, you may have more than enough squash, here is one remedy.

SUMMER SQUASH PICKLES

www.almanac.com/recipe/summer-squash-pickles?trk_msg=5I65T5APK46KPBI9IIA7EE74HC&trk_contact=AHHKTMRLV9M47M57MDRMC2PD4C&trk_sid=A4JI0G5MDE0NNOA0501D29N568&utm_source=Listrak&utm_medium=Email&utm_term=Summer+Squash+Pickles+(title)&utm_campaign=Companion+Daily

Remember that big butternut squash plant I had last year that must have covered a 1/2 acre? I put all of the plant matter and about 20 of the squash into my compost.

Well its back. When I put it in my compost last fall I knew my heap was not going to get as hot as I would like, so I avoided putting any seeds or flowers in to it.

Instead I just cut the ends and sides off of the squash, threw the seed mass at my chicken pen and chopped the fruit up and composted it. Not all we ate some too, but I had way too much.

It came back just about 15 feet from where it was before and looked like it was going to repeat last year.

In fact we cut a good sized one into squares and fried it with spices, peppers, tomatoes and some spicy sausages, turned out pretty good.

Yeah! I know! Its my Sons new Girlfriend, she spends hours in the kitchen mixing 10 things I would just throw a couple of in a pan, but I do have to admit we are eating healthier and his diabetes has been doing really good for the last few months.

But the deer have found it and are eating the flowers off of it every night. But I don't care too much I was just going to compost it again anyway.

Try the pickled squash, its not bad either if you can get past the pickles are the wrong color.

[ColcordMama]

I routinely make zucchini into sweet pickle relish, and prefer it over any other that is made with cukes. Been doing it for years.

[woodyz]

Will you share it?

I think I might use relish more than different pickles.

I would eat bread and butter pickles anytime I have them with about anything,

but other pickles don't get used near as much.

Several good relish batches might be used like a spice is used, a different ways to make it to use with beef/chicken/pork/game etc.

[ColcordMama]

I'll be glad to share it. Here ya go.

Zuke Relish

Combine, cover with ice water and soak 3 hours:
16 cups diced zucchini (with peel left on, appx 3 1/2 pounds)
2 cups minced onion
2 cups finely chopped bell pepper
4 cloves garlic, chopped

Drain vegetables. In a large pot combine and bring to a boil:
1 cup water
1 Tbsp + 1/2 tsp canning salt
5 cups sugar
3 cups distilled or cider vinegar
2 tsp mustard seed
2 tsp ground turmeric
2 tsp prepared yellow mustard
Add vegetables and boil 10 minutes.

Fill sterilized pint jars, leaving 1/2" headspace, and process in water bath canner for 10 minutes.
Makes a lot, from 6 to 8 pints.

[geron]

Thanks! Filed.

[woodyz]

To night we had a dish like a squash casserole baked in the oven and it was good and uses up some of that over abundance of squash.

4 cuptsp ev olive oil
3 small leeks
1/4 cup dry white wine
3 medium zucchini, cut lengthwise as thin as possible
3 midium yellow summer squash, cut lenghtwize as thin as possible
kosher salt and pepper
1 cup finely shredded gruyere
1 plum tomato cut very thin crossways sea salt

we used three different kinds of squash not just green zucchini

1 preheat oven to 425, in large skillet, heat one table spoon of oil moderately high. add leeks and cook, stir occasionally, until softened, about 3 min. add wine and cook until evaporated about 2 min. spread into 9 inch round baking dish.

2 meanwhile, on two large baking sheets, spread the zucchini and yellow squash and brush with remaining oil. season with salt and pepper. sprinkle with cheese and let set until softened about 5 min.

3 tightly role 1 piece of zucchini and set of leeks in the center of the dish. work outward from the center rolling and wrapping pieces of zucchini and yellow squash until pan is full. season the tomato w salt and pepper, then tuck in between coils of squash. scrap any cheese left from baking sheets on to top. (we did add some cheese in between the layers as well.

4 bake 30 min until tender and slightly browned. sprinkle with sea salt. From Laura Rege @food and wine 2007

We had it as a side dish with home made chili and a citrusy Chardonnay.

[solargeek1]

Aug 26, 2017 19:34:57 GMT -7 woodyz said:

To night we had a dish like a squash casserole baked in the oven and it was good and uses up some of that over abundance of squash.

4 cup ev olive oil
3 small leeks
1/4 cup dry white wine
3 medium zucchini, cut lengthwise as thin as possible
3 midium yellow summer squash, cut lenghtwize as thin as possible
kosher salt and pepper
1 cup finely shredded gruyere
1 plum tomato cut very thin crossways sea salt

we used three different kinds of squash not just green zucchini

1 preheat oven to 425, in large skillet, heat one table spoon of oil moderately high. add leeks and cook, stir occasionally, until softened, about 3 min. add wine and cook until evaporated about 2 min. spread into 9 inch round baking dish.

2 meanwhile, on two large baking sheets, spread the zucchini and yellow squash and brush with remaining oil. season with salt and pepper. sprinkle with cheese and let set until softened about 5 min.

3 tightly role 1 piece of zucchini and set of leeks in the center of the dish. work outward from the center rolling and wrapping pieces of zucchini and yellow squash until pan is full. season the tomato w salt and pepper, then tuck in between coils of squash. scrap any cheese left from baking sheets on to top. (we did add some cheese in between the layers as well.

4 bake 30 min until tender and slightly browned. sprinkle with sea salt. From Laura Rege @food and wine 2007

We had it as a side dish with home made chili and a citrusy Chardonnay.

Well that sounds delicious, do you really use 4 cups of olive oil? I just can't see how you can possibly use that much without everything tasting oily and greasy? Maybe it was a typo?

[woodyz]

Aug 26, 2017 20:27:12 GMT -7 solargeek1 said:

Aug 26, 2017 19:34:57 GMT -7 woodyz said:

To night we had a dish like a squash casserole baked in the oven and it was good and uses up some of that over abundance of squash.

4 cup ev olive oil
3 small leeks
1/4 cup dry white wine
3 medium zucchini, cut lengthwise as thin as possible
3 midium yellow summer squash, cut lenghtwize as thin as possible
kosher salt and pepper
1 cup finely shredded gruyere
1 plum tomato cut very thin crossways sea salt

we used three different kinds of squash not just green zucchini

1 preheat oven to 425, in large skillet, heat one table spoon of oil moderately high. add leeks and cook, stir occasionally, until softened, about 3 min. add wine and cook until evaporated about 2 min. spread into 9 inch round baking dish.

2 meanwhile, on two large baking sheets, spread the zucchini and yellow squash and brush with remaining oil. season with salt and pepper. sprinkle with cheese and let set until softened about 5 min.

3 tightly role 1 piece of zucchini and set of leeks in the center of the dish. work outward from the center rolling and wrapping pieces of zucchini and yellow squash until pan is full. season the tomato w salt and pepper, then tuck in between coils of squash. scrap any cheese left from baking sheets on to top. (we did add some cheese in between the layers as well.

4 bake 30 min until tender and slightly browned. sprinkle with sea salt. From Laura Rege @food and wine 2007

We had it as a side dish with home made chili and a citrusy Chardonnay.

Well that sounds delicious, do you really use 4 cups of olive oil? I just can't see how you can possibly use that much without everything tasting oily and greasy? Maybe it was a typo?

well, I would think with 4 CUPS you would have plenty left over to pour on the floor

Because it was so good and you ate so much you are going to need something slippery to help you get from the kitchen to the couch.

[solargeek1]

Haha.
So what is the proper amount? It was "4 cups" in your recipe.

[ColcordMama]

He edited his original recipe. It's 4 tsp.