Freezer Pickles

I got this recipe from my Aunt Sophie via my mom. I first made it last year. It was kind of sweet so this time I reduced the sugar to 1 1/2 cups. I did not peel the cucumbers. Here's the recipe as I got it. Very easy.

Method for Freezing Cucumbers

12 cucumbers, peeled and sliced
1 onion, peeled and sliced

Brine:
2 cups sugar
1 3/4 cups white vinegar
1/4 cup pickling salt

Boil the brine mixture and let cool.

When cool, pour over the vegetables.
Let stand 12 hours.
Freeze in either glass or plastic containers.

To unfreeze these the best way is to put them in the refrigerator so they unfreeze slowly.
The cucumbers can be served as is, or add a little cream, or salad dressing, etc.

Easy Pickles

from Stalking the Wild Asparagus by Euell Gibbons

Mr. Gibbons says, "The fat tender stems of purslane make a splendid pickle. While searching the literature for information on this subject, I came across several old English recipes for Purslane Pickles, but the all required more work than I was willing to do. I had a very simple recipe for unfermented dill pickles, which had served me well, so I used it, substituting purslane stems for cucumbers. The pickles are crisp and tasty , and now, nine months after they were made, they are still in perfect condition."

I usually make a gallon of these each year and stick them in the frig for storage. Very easy. LT

Mix:
1 cup white vinegar
2 cups cold water
1/4 cup salt
1/2 teaspoon alum

This is enough for 2 pint jars. I make 2 1/2 times as much for a gallon jar.

Into each pint (or proportionally more in a bigger jar) place a flower of dill, a clove of garlic and a small hot pepper. The jars are then packed, not too tightly, with clean cukes, puslane or other vegetables. Add more dill on top. Cover with liquid, seal the jars, (I just put on a lid or plastic wrap or waxed paper and a rubber band - LT) and store for about a month before using. Mr. Gibbons says to store in a dark place and it's unclear to me whether he heat seals the lids or not. For refrigerator storage, just covering the tops works fine.

SPAGHETTI ALLA CARBONARA DI ZUCCHINE

Here's a great sounding recipe from one of our farm members:
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/232096

SPAGHETTI ALLA CARBONARA DI ZUCCHINE
5 tablespoons extra-virgin olive oil
1 garlic clove, peeled
1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)

2 large eggs, room temperature
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 ounces spaghetti

6 large fresh basil leaves, torn into pieces, divided
Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.

Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).

Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.
Bon Appétit
May 2005
2005-05-05 11:52:44.0

Zuke and Eggs

I don't know where I first learned this recipe. There is a version in The Vegetarian Epicure.
This is easy and light and one of our family's favorite summer meals.

ZUKE AND EGGS

Grate zucchini or summer squash.
Chop some onions.
Saute zukes and onions in a cast iron skillet with some olive oil.
Season with S & P and oregano.
With the back of a spoon make shallow dents in the cooked squash.
Into each dent, place 1 shelled egg.
Either bake the eggs in the oven or put a lid over the skillet and gently cook the eggs.
Do not over cook.

While the eggs are cooking, make Hollandaise sauce.
Serve zukes and eggs with the sauce.

Hollandaise Sauce
This is secretly easy.
I got this recipe from my mom.

Use these proportions:
1 egg:juice of 1/2 lemon:a "walnut sized" piece of butter

Melt the butter with the lemon juice.
Stir in the beaten egg(s).
Using a whisk, beat constantly over low to medium heat until the sauce thickens.
That's it.