Aug 242014

Anchor Shot, Zucchini Pickle

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. 

baby zucchini

Little Seeds Gardens summer squash, Pleasantville Farmers Market. Photo: Nathan Hoyt

All of these tender summer squash were grown by Little Seed Gardens Organic CSA Farm, Chatham, New York. Photos by Nathan Hoyt.








If you liked this post, please share it.

  6 Responses to “Rediscovering the Lost Art of the Pickle, in Ten Minutes”

  1. Wow! I didn’t know it was that easy! Thanks for sharing the recipe. These are delicious; I can attest to that having tried them straight from Julia’s kitchen. Yum.

  2. Keeping a lookout on my barely producing Romanesco zucchini! What have I done wrong…I was expecting a bumper crop and we have had a hot summer….planted too late…year old seeds…what, what?? Anyhow these look and sound delicious and so I will be hunting down some little guys somewhere cause I really want to make these!

  3. What beautiful squash! I love preserving, and always enjoy the process. I find it very relaxing, and I love seeing everything I have put up – the jams and jellies, marmalades and chutneys glistening, jewel-like in their glass jars. But Julia, in all the years I have been at it, I have never made pickles. Not once. The good news, of course, is that one is never too old to learn something new. And God knows there is always something to learn. Thank you for the lesson!

    • These little squash pickles are very meaty, different in texture than cucumber pickles. You can add more salt to the pickle, if you like. The Calabrese love fiery food, as you know, but you can leave out the additional fresh hot pepper if you’d like them toned down a little. The cayenne is a must, though. Happy pickling, Adri!

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>