Events and Updates

Hey folks,

I’d like to share a recipe from my latest project, The Art of Preserving. The timing couldn’t be more spot-on as I get ready to spend a few weeks at the Vermont house where my love of pickling was sparked by family tradition. I was both surprised and honored when the editors at Williams Sonoma contacted me about co-writing the book with Rebecca Courchesne of Frog Hollow Farm. I’ve collected and experimented with so many pickle recipes that it was hard to for me edit it down to the final seventeen. You’ll find classic recipes like cucumber pickles and dilly beans, as well as exciting new flavor combinations like the one I created for rhubarb. My advice: experiment! Treat these recipes as fodder for your culinary imagination. I’d love to hear if you do something totally wacky with one of my recipes.

In the meantime, here’s a recipe for the amazing zucchini at your local farmer’s market. They don’t call it summer squash for nothing!

Pickled Zucchini Relish

Although this zucchini relish is similar to sweet pickle relish, it has a softer texture and a mellower flavor. The best tool for cutting the zucchini is a julienne peeler, which resembles a vegetable peeler but has serrations. You can also chop the zucchini, rather than julienne it.

Makes 6 half-pint jars

2 lb zucchini

1 large yellow or white onion, diced

1 red bell pepper, seeded and diced

2 Tbsp salt

1 ¼ cups sugar

1 cup distilled white vinegar

1 tsp celery seeds

1 tsp freshly grated nutmeg

½ tsp ground turmeric

½ tsp freshly ground pepper

Using a handheld julienne peeler or a mandoline, cut the zucchini lengthwise into thin strips. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper, and salt and toss to combine. Cover and let stand at room temperature for at least 6 hours or up to 1 day.

Have ready hot, sterilized jars and their lids.

Drain the zucchini mixture in a large colander. Rinse thoroughly and drain again. Transfer to a large nonreactive saucepan and add the sugar, vinegar celery seeds, nutmeg, turmeric, pepper, and 1-cup (8 fl oz/250 ml) water and stir to combine. Bring to a boil over high heat; reduce the heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 25-30 minutes.

Ladle the hot relish into the jars, leaving ¼ inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars for 10 minutes in a boiling-water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.