Although we’ve been living in our house for a little over two years now, this was the first summer we’ve had a dedicated vegetable patch, thanks to my husband’s efforts. One of the things we decided to grow was zucchini, despite their reputation for taking over first your garden, then your kitchen.
I’ve found that our two zucchini plants have been just about perfect: they’ve given us a constant supply of summer squash, without overwhelming. Still, by the end of the season, I’ve become a little bored with the usual grilled or sautéed zucchini side dish, and wanted to make something different.
Enter the Zuni Café cookbook. This is one of my favourite cookbooks, because it offers a wealth of background information and reasoning along with delicious recipes. These zucchini pickles were a new taste for me, but, predictably, one that I’ve fallen in love with. (I’m a fan of almost every type of pickle there is.) Theoretically, they will last indefinitely in the fridge, but I don’t think they’ll be around very long at all.