Ok, if you didn’t get to taste these last year, I recommend heading over to the Sister Moon Gardens farm stand this Friday from 11 am to 1 pm to get some. I happened upon this recipe in 2020 and it has become my favorite for preserving our extra zucchini.

I use this every where I would use sweet pickles: mixed in tuna salad, on a hot dog or hamburger, as a sandwich topper, chopped in potato salad, etc. Its tangy, sweet, perfectly salty and beautiful with the green and yellow zucchini spirals.

Thank you to my mom, Pat Fuller, and my sister, Karla Rae, for making this pickling process so much more fun and efficient. We were a well oiled machine in that farm kitchen. You two are amazing!

We also put up 11 gallons of sauerkraut!

Both dill and regular kraut are destined for the farm stand table in about 2 weeks to a month. I have some in Perfect Picklers, which makes the process quicker, and I have some in crocks, which take a bit longer. I love it when science and the kitchen collide. It definitely does in a veggie ferment.

See you in the Garden!