Ah, zucchini, that delightful, fresh flavor of summer! We love it! And yet, as the season peaks, sometimes we gardeners find ourselves with Giant Killer Zucchinis coming out of our… gardens … faster than we can devour them. We’ve made zucchini bread, zucchini hash, zucchini relish, and zucchini pesto. We’ve had it steamed, boiled, fried, grilled, and friccaseed. We’ve given baskets of zucchini to friends, co-workers, our kids’ teachers, and the mail carrier. And now, just when we’re nearly reduced to leaving them on neighbors’ front porches in the dead of night, here come Eleven’s chefs to save the day with this delicious, simple new way of preparing and enjoying summer’s zucchini bounty: High South Zucchini Pickles!
Yield: 1 pint Prep Time: 10 minutes Total Time: 10 minutes
Ingredients: 1 1/2 pounds medium zucchini 4 cloves garlic, peeled and halved 3/4 c white vinegar 1/4 c granulated sugar 1/4 tsp crushed red pepper flakes, or more to taste (we like up to 1/2 teaspoon) 6 black peppercorns 1/2 tsp mustard seeds 1 cinnamon stick 1/2 tsp kosher salt 1 head dill (or a few sprigs)
Prep Time: 5 minutes Cook Time: 5 minutes
Ingredients: 1/2 lemon, sliced 4 plump fresh blackberries thyme sprig 2 oz bourbon 1 oz thyme simple syrup (Mix thyme sprig with equal parts water and sugar and heat only until sugar dissolves. Cool before using.) Garnish: fresh thyme sprig
Technique: Muddle lemon slices, blackberries, and thyme in a cocktail shaker. Add bourbon and thyme simple syrup and fill shaker with ice. Shake at least 10 times and strain into a short glass filled with ice. Garnish with fresh sprig of thyme.