Remember my giant zucchinis? The four that were 3+ pounds? Well, I really wasn't sure what to do with them. I gave a couple away to coworkers, who made zucchini bread. But I was still left with 6 lbs of zucchini, which were too large for a side dish, and likely to be bitter besides. So I decided to try my hand at pickling.
The challenge for me was canning, which I had never done before. You can make pickles and just store them in the fridge, but I didn't really have room for that. Plus, I didn't think I would eat all these in a timely manner, so I wanted to preserve them. Canning was easier than I expected. I was pleasantly surprised that all the jars sealed!
The pickle recipe I chose was a dill pickle recipe, but I mixed a few other spices in as well. I have two jars with mustard seeds, two with celery seeds, and two with hot peppers. I suspect I put in too much hot pepper, so I don't know if those will be edible! But I'm looking forward to trying the pickles in the next couple of weeks.