Happy Monday! I hope everyone had an amazing weekend. As usual, mine was ridiculous, unplanned, and by no surprise, all over the place. I’m not exactly sure if I can attribute the craze to the Supermoon, but I can assure you that the perigee-syzygy tidal wave of energy manifested itself through a late night canning bonanza this past Saturday. Stay tuned for a slew of new recipes plus a friend featured deployed goods post later this week (hint: gluten free… peanut butter.. chocolate… blueberries…)
While I was downtown last weekend scouting out Pickwick’s at the Banke, the venue for next weekend’s Seacoast Food Swap, I found myself thumbing through the crisp new pages of several cookbooks when all of a sudden a tiny book printed with the word “PICKLE” caught my eye. One of a kind amongst tons of other colorful culinary prints, it was as if it we were meant to be. I can easily envision a downward spiral full of hoarding tendencies, so typically I try not to buy too many pickling/canning recipe books. It may have been the 3 cups of coffee or my excitement over the new venue, but I couldn’t resist… the size, the aesthetic, the elastic band… oh boy… Pick a Pickle by Hugh Acheson had to be mine. A great find, Pick a Pickle is a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes that would be a perfect addition to both a well seasoned canner’s collection and a newbie pickler’s library alike.
Today’s pickled squash recipe is a slight modification on Hugh’s summer squash recipe. I found these bright yellow, flying saucer like pattypan squash at the Wake Robin Farm stand last Saturday. I had to dig through the barrel to find the smallest of the already small squashes to fit in my widemouth pint jars (I only made a little bit of a scene). I’m super excited about these pickles, one of my jars failed to seal so it became a fridge pickle. I’ll do a final taste comparison with the canned and non-canned pickle once they are both vinegar rich and ready to let you know how they differ.