If you learn one kitchen skill this season, let it be canning. A new book called Canning in the Modern Kitchen shows us how to master the old-school technique that's loaded with modern health benefits. Fermented food is good for the gut, and reducing food waste by learning to preserve produce at its peak is one of the most eco-friendly habits you can take on in the kitchen. Follow your great-grandmother's lead and learn to can with this simple recipe for zucchini pickles...
A pickler can’t live on cucumbers alone. You have to shake things up a bit. This recipe is fun because the zucchini pickles look like cucumber pickles, but you get a whole different taste and texture. I like to serve them side by side with dill pickles for a fun contrast. [olists num=1]
Love these zucchini pickles? Grab another amazingly easy and quick pickle recipe here.
The post Canning In The Modern Kitchen: How To Make Zucchini Pickles appeared first on The Chalkboard.
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