By Miriam Rossow

Recently my sister brought produce from her garden to me. We had two five gallon buckets full of zucchini and cucumbers and baskets full of green beans and tomatoes! What do you do with all that extra produce? Make pickles and zucchini bread! Here are a couple of recipes to try if you find yourself with excess produce.

Pickles by Sam Orozco

5 cups water
3 cups white vinegar
5 tablespoon salt sprig of fresh dill per jar
5 pepper corns per jar
Consider other pickling spices like: Coriander seed Bay leaf Fresh Basil Garlic etc…

Bring Water, Vinegar and salt to a boil. Add pickling spices to jars and then stuff them with cucumbers. Pour semi-cooled brine to fill jars and refrigerate. Pickles are ready in about 24 hours.


If you are looking for a way to use your abundant zucchini check out this recipe from allrecipes: Zucchini and Blueberry Bread.