When you’ve eaten all the grilled summer squash and zucchini bread that you can stomach, and you still have loads of summer squash on your hands, make pickles. I landed on this idea last summer, and it’s a definite keeper. Since I already had a sweet refrigerator pickle recipe that I loved, I just adapted it a bit, and the results are nothing short of fantastic.
It makes beautiful green and yellow pickles that are ready to eat in as little as two days. Flavor-wise, they’re the best pickles I’ve ever eaten. In fact, I didn’t even bother to make regular, cucumber pickles last year. They just seem boring in comparison. Want to make a batch? Here’s the recipe. [Read more…]