What to do with all of those zucchini? Right now, a lot of people who are lucky enough to call a garden their own, are asking themselves this question. Late summer is zucchini time. And as you might know, zucchinis can turn out quite large.
A week ago, I visited my family in Austria. My mom would harvest one large zucchini almost every day from our garden, asking herself the same question. She gave away a lot of them to neighbors and friends but still … there were enough zucchini left. Therefore, her daughter (aka me) jumped in suggesting to make some quick zucchini pickles. I’ve made them before, adapting a recipe that I’ve found on Food52 , which turned out great. A cold brine prior to pickling gives these zucchini pickles a saturated flavor and crisp texture, which I particularly enjoy. I reduced the amount of sugar quite a lot though.