Pickling hasn’t been this hot in America since covered wagon days when being able to preserve food for the long cold winters meant the difference between life and death (remember “Little House on the Prairie”)? Besides anything else, pickling is downright fun. If you know how to, you’re ahead of the game, but if you don’t, did you know that you can “quick pickle” in the time it takes to boil water and vinegar together? Here’s my latest article in Zester Daily for doing just that with the one crop that everyone always seems to have too much of, zucchini. Why not make it into a Calabrian pickle before it’s too late? Here are some perfect specimens I found at the Pleasantville Farmers Market in Westchester NY this weekend that would be just right for the pickle jar.
All of these tender summer squash were grown by Little Seed Gardens Organic CSA Farm, Chatham, New York. Photos by Nathan Hoyt.