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The once-thickest Arctic sea ice has gone

The image below shows Arctic sea ice north of Greenland and around Ellesmere Island. This is the area where for thousands of years the sea ice has been the thickest, in many places remaining thicker than 5 meters (16.4 ft)…

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Zucchini Pickles with Rosemary and Sage(Paleo, Vegan, Gluten Free)

Zucchini Pickles with Rosemary and Sage(Paleo, Vegan, Gluten Free)

There always seems to be too much zucchini and squash in the garden. It can be hard to find enough ways to use it all up. Fortunately, this savory zucchini pickle recipe will help you make the most of an abundant harvest. Other Zucchini Recipes: Coconut Flour Zucchini Bread Vegan Pesto with Zucchini Other Pickle Recipes: Garlic Pickled Greens Small Footprint Dill Pickles Heirloom Tomato Pickles Simple Pickled Beets Zucchini Pickles with Rosemary and Sage A delicious way to preserve the zucchini harvest. 1 small red onion (very thinly sliced OR 2 shallots, sliced OR 1/2 cup chives, chopped) 2 cups zucchini (or yellow summer squash, sliced into rounds or ribbons) 2 to 4 sprigs fresh rosemary (stems removed) 4 to 6 leaves fresh sage (chopped roughly) 1 Tbsp. sea salt 1 cup purified water 1/3 cup raw apple cider vinegar ((optional for speed pickles. <strong>Do not use if fermenting</strong>.)) Mix sliced zucchini, onion and herbs and tightly pack into a clean, sterile 16-ounce glass jar until about 3/4 full. Dissolve sea salt in water to create brine solution. Stir until salt is dissolved, then add vinegar, if using. Pour liquid into jar to cover zucchini and herbs. Add more filtered water if necessary so you only leave about an inch of room at the top.

Continue reading Zucchini Pickles with Rosemary and Sage<br/>(Paleo, Vegan, Gluten Free) at Small Footprint Family.