Friday, August 10, 2012


The Bag Lady has been pickling! She has a bumper crop of beans this year, and has been working at preserving the bounty. Mustard beans, dilled beans (both green and yellow) and dilled carrots.... so far. She still has some beans to put up, then more carrots.
The zucchini is growing, too. Mustard pickles using zucchini sound good, don't they?


Karen (formerly kcinnova) said...

Your pickled products look amazing!

May I suggest a different approach for at least some of the zucchini?

the Bag Lady said...

Karen - I do make a chocolate zucchini cake that is very similar. But I have a LOT of zucchini, so thought I'd try something else, too.
I also like to slice it into 'coins', dip it in egg, then flour and spices and fry it. Yummy.

Leah J. Utas said...

Everything looks so good. I used to make zucchini pickles. Followed the regular pickling recipe for cukes. Works very well. I would think zuke mustard pickles would be amazing.

the Bag Lady said...

Leah - I'm thinking they will be, too. I will pick the smaller zukes (of which there are many) and give it a try. (The mustard beans are amazing, and the recipe is almost identical!)

messymimi said...

It all looks so good! There's no way i could decide which to serve first.

Reb said...

Looks lovely sis. Enjoy your pickles.

the Bag Lady said...

Thanks, messymimi! Hubby tore into the mustard beans immediately. Solved the dilemma.

Reb - thanks. I know I won't have to share them with you. :)

solarity said...

Not a fan of dill, or of pickled anything, here, but they sure do look pretty.

With some of your zucchini, slice them length-wise and substitute for the lasagna noodles in lasagna. Juicilicious!

Mary Anne in Kentucky

the Bag Lady said...

Mary Anne - sorry to hear you are not a pickle fan. (Not even mustard pickles??)
My zucchini is still really, really small. Need rain, I think. But will make fabulous pickles.

Hilary said...

I need to learn about canning. I've never once attempted it and I'm thinking that next year, I will. You've inspired me, Baggie.

the Bag Lady said...

Hilary - you won't be sorry. (Well, unless you do it on a really, really hot day and don't have air conditioning in your house. But you're smarter than I am, aren't you?)
A really good way to start is with something simple like dill pickles. Buy one of Bernardin's books on preserving. Very helpful - good recipes and easy to follow instructions. And you can buy a "home canning kit" now. Everything you need.
Oops, is my enthusiasm showing?

Geosomin said...

mmm...I LOVE dilled carrots.
And fried zucchini.
And mustard beans.

Now I'm hungry...:)