> >
> > So, here's the question - if I plant 'em, what'll I do with the excess?
Any
> > really favourite relishes and crunchy pickles recipes out there? I
remember
> > my Mom grew them when we were kids and she stuffed the big ones - I
think I
> > could do that maybe once for old times sake.....
> >
> > thanks, way in advance,
> > Kathi
> >
> >
> Mine froze fairly well for use in soups and stews. The relish I made
> with some was horrible, might have been tastier if I had put some green
> food coloring in it to fool the eye. Never tried zuke pickles but if
> you do let us know. I just never could get enough of them battered and
> fried.
>
> George

Kathi-
You have the opportunity to make new friends with the excess. Where do you
live? My garden never performs to my expectations. ;>

George-
I have made relish for years. The recipe calls for green food color and
every time I try way too hard to make it come out some color that looks
halfway natural. (Green food color + tumeric can easily turn ones stomach)

This past year I was lucky enough to get younger zukes and didn't have to
peel the tough rind off. I used multi color bell peppers instead of just
green and the relish was delightful. Speckles of red, yellow, orange, and
green looked a lot more enticing than the usual "sick calf' monochrome.

It was delightful in potato salad and deviled eggs.

Deb
--
In Oregon, the pacific northWET. NWF habitat #32964
>