Need a recipe for your cukes or Zucchini?

On this page you will find a variety of recipes--that can be used as a result of your time and effort in your garden. If you have some recipes that you think other people might enjoy, please e-mail me at diygardeningandlandscape@gmail.com

Fresh and Crispy Pickle Spears

• 4-cucumbers

• 6-8 garlic cloves--peeled and pierced

• 2-heaping teaspoons pickling spices

• a few slices of onion

• fresh dill--optional--add to taste

• 1-tbl of salt or 1 tsp of citric acid

• 1 heaping tsp of black pepper

• 1 cup of white vinegar

• 2 tbsp of sugar

• You will need a glass container of about 46ozs. Tall enough to hold the cucumbers upright. Old pickle jars work great

• Wash cucumbers and slice into quarters lengthwise, cut away stem end. Arrange slices in the jars--cut side out.

• Add garlic, onion, pickling spices and dill to the jar. Dissolve salt or citric acid and the pepper in the vinegar and pour into the jar. Dissolve the sugar in a cup of warm water--pour into jar. Fill jar to top with water. Cover---Let stand on the counter for 5-7hours (NOT 9-10 hours, the vinegar gets too strong.)

• Refrigerate and enjoy

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ZUCCHINI JAM

• 6-cups of seeded, shredded, and peeled zucchini

• 6-cups of sugar

• 1/2-cup of lemon juice

• 1-can- crushed pineapple, undrained

• 1-package (6 ounces) of strawberry, raspberry, or orange flavored gelatin--(your choice)

• In a large kettle, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam, fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks or freeze. Yield: 4--cups

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ZUCCHINI ROUNDS

• 1/2 cup of biscuit mix

• 1/4 cup of parmesan cheese

• 1/8 tsp of pepper

• 2--slightly beaten eggs

• 2--cups of shredded zucchini

• 2-- tbs of margarine

• Chopped onions are optional

• Combine biscuit mix, parmesan cheese and pepper. Stir in beaten eggs, until moisten. Fold in zucchini (add onions). Melt margarine over medium heat. Use about two tbs for each round. Cook 2-3 minutes on each side. Serve warm, topped with slices of tomato.

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Persian Sugar-Pickled Garlic

from Garlic, by Janet Hazen and the Garlic Press

• 4 Heads garlic, cloves separated, unpeeled

• 2 cups red wine vinegar

• 2 cups water

• 1 cup sugar

• 6 whole cloves (not garlic-the spice!)

• 2 tablespoons black peppercorns

• Makes about 2-1/2 cups

• Place all the ingredients in a large heavy-bottomed saucepan. Bring to a boil over high heat and cook tor 10 minutes, stirring from time to time. Reduce the heat to moderate and cook 5 minutes. Remove from the heat and cool to room temperature. Transfer to a clean glass or ceramic jar large enough to accommodate the garlic and liquid. Tightly seal and refrigerate for at least 1 month before serving. The garlic improves with age for as long as 15 Years.

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GARLIC PUREE

• Tsp sugar

• Dash of salt

• 1/4 cup olive oil

• 10 - 12 Garlic bulbs

• Fresh (or dried) thyme

  
  

• Simmer garlic, oil and thyme until golden brown. Drain the oil and allow the garlic to cool down. Mix garlic, salt and sugar in food processor adding extra oil as needed until it forms a smooth paste.

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SALSA

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• Ingredients:

• 2 medium tomatoes, finely chopped

• 1/2 cup chopped scallions

• 2 tablespoons of very finely chopped hot pepper (either canned or fresh green chilies or jalapeño pepper) [Habanero pepper can also be used in smaller amounts]

• 1 tablespoon red wine vinegar

• 1 tablespoon vegetable oil

• 1/8 teaspoon salt, or to taste, (optional)

  
  

• Combine all the ingredients in a small bowl and chill the dip for 30 minutes or longer before serving. (You can substitute chopped Cilantro for the peppers if you wish).

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Vegetable Salad

• 4 servings

  Ingredients

  
  

• 3 whole shallots, peeled and quartered

• ¾ cup olive oil

• ½ teaspoon sugar

• salt and freshly ground black pepper to taste

• ¼ pound fresh baby green beans

• 1/3 cup white wine vinegar

• 2 small heads Bibb lettuce, washed

• 1-pint red cherry tomatoes, cut into halves

• 3 ears of fresh corn, kernels cut from the cob

• ½ red pepper, sliced julienne

  Method

  Preheat the oven to 350 ºF.

  Combine the shallots, olive oil, sugar, salt, and pepper in a shallow baking pan. Roast in the oven for about 20 to 30 minutes, or until the shallots are soft. Remove the shallots from the pan and allow to cool. Reserve the oil.

  Blanch and chill the green beans.

  Place the shallots in a food processor, add the vinegar, and pulse to combine. Slowly add the reserved oil and process until an emulsion is formed.

  Cut one head of the Bibb lettuce into chiffonade. Separate the leaves from the other head and leave them whole. Arrange the whole lettuce leaves in the center of 4 plates. Place the green beans around the lettuce so that they fan outward.

  In a bowl, toss the chiffonade lettuce, tomatoes and corn with the vinaigrette and place on top of the whole lettuce leaves. Garnish the salads with the red pepper.

  
  

  Pepper Garlic Jam

  
  

  • 4 cups thawed strips sweet yellow peppers

  • 4 cups sugar

  • 4 cloves garlic, chopped

  • 2/3 cup lemon juice

  • Put all ingredients together and cook over medium heat until sugar is dissolved. Bring to a boil and cook until it tests as thick as you want. Bottle and seal in BWB for 5 minutes.

    
    

  Red Pepper Jam

  
  

  • 2 cups red bell pepper

  • 3 cups sugar

  • 1 cup white vinegar

  • 1/4 cup fresh lemon juice

  • 6 ounces bottled liquid pectin

  • 3 drops food coloring

  • 12 8 oz canning jar with lid

    
    

  • combine peppers, sugar, lemon juice, and vinegar in a saucepan, over a moderate flame. Bring to a boil and stir to dissolve sugar. Bring to a boil that cannot be stirred down. Stir in pectin and food coloring. Simmer for 1-2 minutes, pour into sterile jars. Screw on lids, process for 10 minutes. Remove to cool completely before storing in a cool-dark place, serve at room temperature