Zucchini glut—so what else is new?

This is the time of year when you can’t give away zucchinis for love nor money. Everyone has them. I offered some to my neighbour, thinking, with a new veggie garden she mightn’t have gotten around to zucchini yet. “Oh….er….thanks, but we’ve got plenty. I was going to offer you some.”

My fault. Turns out I gave them the seedlings (I’d forgotten).

So I decided to pickle some a la cucumbers. I looked up my pickled cucumber recipe and have done a few  jars. They turned out so well, I probably wont be offering any more zucchini anywhere anytime soon. I used a combination of a yellow variety and the green Blackjack variety and  a few bits of red capsicum for added colour:

Here’s the recipe for the pickling liquid:

• 3/4 cup vinegar (I use apple cider vinegar)
• 1/2 cup water
• 4 tbsp sugar (I use raw sugar)
• 1/4 tsp salt
• 2 tsp dill seed
• 1/4 tsp mustard seed
• few sprigs of fresh dill

Put all ingredients (except fresh dill) into a saucepan and bring to just boiling. Heat jars in the oven and pack sliced zucchini, fresh dill and whatever else you fancy into the jars and pour in the hot liquid (carefully).

This weeks harvest:

• Butter Beans  65 gm
• Purple King beans  361 gm
• Black Russian tomatoes  1132 gm
• Red Pear cherry tomatoes  23 gm
• Reisentraube cherry tomatoes  60 gm
• Principe Borghese tomatoes  160 gm
• Burnley Bounty tomatoes  137 gm
• Roma tomatoes  336 gm
• Green Grape tomatoes  58 gm
• Green Zebra tomatoes  45 gm
• Gold zucchini  592 gm
• Romanesco zucchini  937 gm
• Lebanese zucchini  575 gm
• Carrots  1122 gm