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Post by Yoris on Aug 25, 2018 1:06:53 GMT -7
Edit: I do not recommend this zucchini pickle recipe. So, on Friday night, I received an extraordinarily large zucchini. I was determined to use it. Then I determined to pickle it, right away. So, I peeled it with a carrot peeler. Then, I tasted a peel of the flesh (not the skin). It was quite crisp. I thought maybe it would be great pickled like that—strips of zucchini from a carrot peeler could nicely fit on a sandwich without falling off, and without creating lumps. The strips were maybe an inch and a half wide.
So, I used the carrot peeler to peel off a gallon of zucchini, which I compressed in two half-gallon jars. I added two tablespoonfuls of pickling salt per jar. I added 1.5 cups of distilled white vinegar per jar. I filled the rest with spring water from Walmart. I stabbed the contents with a large knife to create avenues for the water to flow down (and kept adding more water until it was full enough). I added three chewable probiotics (broken up into four pieces each). Then I shook up the jars until it was all mixed together, and used the knife to help squeeze out the bubbles. Then, I submerged the contents and put a lid with a silicone seal on them. Now, I'm planning to put a towel over the jars and let them ferment in the living room where I can burp them easily, if needed. I added some extra vinegar to the top of one of those jars, since it wasn't full enough.
 [HASH]pickling [HASH]recipe [HASH]lactofermentation [HASH]zucchini |
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Post by Yoris on Aug 25, 2018 2:28:30 GMT -7
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Post by Yoris on Aug 25, 2018 3:12:36 GMT -7
The soup-type creation is good. It tastes a lot like a curry. Here's what's in it (unordered):
* Zucchini innards
* Water
* Minced onion
* Black pepper
* Pickled basil juice
* Sage
* Distilled white vinegar
* Fenugreek
* Canning salt
* Skippy Natural peanut butter
* Cardamom
* Caraway
* Paprika
* Oregano
* Cayenne
* Maggi seasoning
I kept adding more ingredients since it kept smelling like regular soup. When I got to fenugreek, it smelled like carrots. After that I was only satisfied after I added peanut butter. That made a difference.
It feels quite nutritious. I think the fenugreek and cayenne help to impart a healthy feel to it. Other things might also.
I don't think this is the flavor profile I'd recommend for a salsa/ketchup (it's pretty much curry), but I might try it like that. Good thing I didn't add a lot of vinegar.
Squash salsa/ketchup can be made with these ingredients:
* A sweet, orange, winter squash
* Water
* Salt
* Onion
* Peppers
* White mushrooms
* Oregano
* Cheese
* Vinegar
Add the cheese last. Yes, even though it contains melted cheese, it can be served cold (refrigerated).
[HASH]curry [HASH]recipe
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Post by Yoris on Oct 4, 2018 4:37:15 GMT -7
I opened a jar of the zucchini pickles just over a day ago. I hadn't burped it once, and there was no pressure build-up (nor did I open it at all during the fermentation period). Here's my analysis:
It definitely tasted fermented (not just pickled). Yes, it was a lot like sauerkraut (and nothing like cucumber pickles—granted, I haven't tried fermented cucumber pickles). It was quite sour. As soon as I tasted it, it was like a light went on in my head (literally), and it felt like I was suddenly teaming with life. I think that was the probiotics doing something to me. It felt healthy. The second taste from a little deeper down was different, and made my tongue constrict a bit (almost like an electric shock). That was interesting. I ate it on some giant Bar-S hotdogs, and it was definitely a big improvement over not adding it to the hotdogs. I liked it. I shouldn't have trouble finishing it off.
The zucchini did soften somewhat over the fermentation period.
I could still taste the zucchini somewhat, but no one else who tried it (out of three other people) seemed to taste it. I've eaten a lot of zucchini, though. My tasters tasted it after it had been refrigerated for a night.
Taster #1 thought it tasted like apricots and sauerkraut, I think. She liked it. She was unruffled by the experience.
Taster #2 was thoroughly surprised at how sour it was and had a surprised, scrunched up face for about two minutes. The initial response did not look or sound favorable, but the taster eventually was ultimately undecided on whether it was good. Taster #2 did not detect any zucchini flavor whatsoever, but did agree that it tasted somewhat like apricots. This taster thought the experience was like eating a hot pepper without the pain.
Taster #3 looked at me with a shocked face (for about ten seconds) as if to ask, "What have you done?", but eventually concluded that it could be a worthwhile condiment. She liked it with beans. She thought it was much more mild than taster #2 did. She didn't think it tasted like apricots, but she did detect a fruity flavor. This taster later explained that her initial reaction was surprise at the fruit flavor.
Tasters #1 and #2 thought it would be good with sushi.
They all seemed to think it tasted like potent kombucha with something else. They seemed to concur with taster #1 about the apricot, or at least fruit, flavor (which may have been the sweetness imparted from the chewable probiotics that I added).
Tasters #2 and #3 thought it was something like pickled ginger without the ginger flavor.
I've never had kombucha. So, I can't comment on that. Same for pickled ginger.
As to the apricots, and the fruity flavor, I didn't detect that.
I agree that it tastes like it would be good with sushi.
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Post by Yoris on Nov 14, 2018 22:44:24 GMT -7
I think I've decided a gallon of zucchini pickles is too much to do at one time. I'm still fermenting the other half-gallon. A quart is more than enough. I think I'll save the half gallons of experimental things for sauces, and stuff that isn't cut so thin.
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