Kitchen Treaty http://www.kitchentreaty.com Tue, 23 Sep 2014 14:20:18 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 How to Cook Dried Beans and Freeze Them for Later http://www.kitchentreaty.com/how-to-cook-dried-beans-and-freeze-them-for-later/ http://www.kitchentreaty.com/how-to-cook-dried-beans-and-freeze-them-for-later/#comments Tue, 23 Sep 2014 13:59:17 +0000 http://www.kitchentreaty.com/?p=13064

Beans, beans, the musical … I’ll stop now. Ahem … I’m an adult. Right.

Hello! How are you? Do you love beans? Beans as a main, beans as a side, beans in chili, beans in everything? Me too! They’re a vegetarian’s best friend, but they’re everyone’s best friend, too. Chock full of satiating protein and filling fiber … beans are good stuff. How to Cook Dried Beans and Freeze Them for Later

Most recipes these days call for beans by the 15-ounce can, but it really pains me to pay for canned beans when I know that I can save a ton of money by buying dried beans, cooking them at home myself, and freezing them for later. It makes me feel all virtuous when I grab a 2-cup bag of beans from the freezer instead of opening a can that cost me way more. How to Cook Dried Beans and Freeze Them for Later

How much money will I save by doing this, you ask? A ton!

Do you get excited when you find your favorite brand of shoes (in the color you want! and your size!!) for 60% off? Me too! So I love cooking my own dried beans from scratch, because when I do it this way, I save about 55-60% over buying canned. And that’s a conservative estimate.

I had a whole paragraph about the math, but it was way too crazy involved. In a nutshell: If you prepare a pound of pinto beans that cost you $1.99, it should equate to paying about 65 cents per 15-ounce can. A great deal, right?!

You might also wonder: Will my beans taste better? Well, honestly, I go back and forth on this. They don’t necessarily taste better than canned, but there’s something … fresher … about beans prepared at home. Of course, that could be all in my mind. Plus, you control the sodium content, which is nice.

If you’re new to the cooking beans game, you might be thinking, “dude, this is not worth all the work!” Well, I promise it’s not much hands-on – maybe 20 minutes total. And once you get a rhythm down, you’ll be whizzing through the process – the perfect side-project for a weekend day or when you have half a day or so to just putter around the house.

Okay! Let’s do this! There are five steps to cooking dried beans and freezing them for later.

  1. Get prepped
  2. Rinse and sort through the dried beans
  3. Soak your beans
  4. Cook your beans
  5. Bag and freeze

Here’s the breakdown:

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Fluffy Pumpkin Pancakes http://www.kitchentreaty.com/fluffy-pumpkin-pancakes/ http://www.kitchentreaty.com/fluffy-pumpkin-pancakes/#comments Mon, 22 Sep 2014 11:00:27 +0000 http://www.kitchentreaty.com/?p=13050

Fall gets fluffy! Moist pumpkin and warm autumn spices in a super-fluffy pancake package. Done deal. 

I just never know when a recipe is going to take off. It’s all one big fat guessing game. I had a feeling people would like this and it would do well (and so far, it has!). On the other hand, I was convinced these would do well, but nope.

Fluffy Pumpkin Pancakes Fluffy Pumpkin Pancakes - These tall, fluffy, and moist pumpkin spiced pancakes couldn't be more perfect for fall.
And then there are the recipes that are a huge surprise. Fluffy Banana Pancakes are consistently one of the most-visited and most-made recipes on my site. I knew I loved them, but I didn’t realize they would be so popular. And, of course, I am happy they are!

As far as pancakes go, there’s a special place in breakfast heaven for the fluffy, hearty, thick kind. I decided I needed another fluffy pancake recipe in my life, so I thought I’d take the banana version and get ‘em all fallified. (As in, seasonally appropriate for autumn. I like to make up words. It’s a curse.)

Fluffy Pumpkin Pancakes Fluffy Pumpkin Pancakes - These tall, fluffy, and moist pumpkin spiced pancakes couldn't be more perfect for fall.

I already have a tried-and-true pumpkin pancake recipe, but I thought I’d try them this way. For this recipe, it’s all about the fluffy! I took the original recipe and swapped the banana for pumpkin, added a hefty dose of warming pumpkin spices, and increased the sugar – just a bit – to keep them from going over to savoryville. More made-up words. Sorry.

Fluffy Pumpkin Pancakes Fluffy Pumpkin Pancakes - These tall, fluffy, and moist pumpkin spiced pancakes couldn't be more perfect for fall.

These pancakes cook up surprisingly tall, but they’re not crazy or anything. They’re just right – perfectly fluffy for fall.

Fluffy Pumpkin Pancakes Fluffy Pumpkin Pancakes - These tall, fluffy, and moist pumpkin spiced pancakes couldn't be more perfect for fall.

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Vegan Vanilla Cashew Shake http://www.kitchentreaty.com/vegan-vanilla-cashew-shake/ http://www.kitchentreaty.com/vegan-vanilla-cashew-shake/#comments Fri, 19 Sep 2014 11:00:55 +0000 http://www.kitchentreaty.com/?p=12946

I feel like I just gorged myself on a vanilla milkshake. Except I don’t feel gross about it. Because what I drank tasted just like a vanilla milkshake, but really, it was just a creamy dreamy smoothie. One with right around 12 grams of natural plant-based proteins – no protein powder, no problem.

Vegan Vanilla Cashew Shake - More than 10 grams of plant-based protein (no powders!), and tastes just like a vanilla milkshake!

Please allow me to digress with a little shake vs. smoothie talk for a moment.

For awhile, I was putting ice cubes into my shake/smoothie recipes and calling them smoothies. Then I realized that smoothies don’t usually contain ice, but shakes do. Except milkshakes don’t. So basically, I guess what I’m trying to say is that I don’t know the difference between a smoothie and a shake.

What I do know is that this Vegan Vanilla Cashew Shake tastes like a freakin’ vanilla milkshake! Oh wait – I already said that. Sorry. I’m excited.

Vegan Vanilla Cashew Shake - More than 10 grams of plant-based protein (no powders!), and tastes just like a vanilla milkshake!

All summer long, I’ve been going crazy for this Tastes Like Ice Cream Kale Shake from The Blender Girl. The. Best. Green smoothie. EVER. I was convinced I would forever prefer the more-neutral spinach in my green smoothies until this one came along.

I love my kale smoothies, but this time, I felt like something a little different. Plus, I was fresh out of kale. So I came up with this new version, using some of the genius ingredients/methods found in The Blender Girl’s kale shake recipe:

  • Genius idea #1: Cashews (no need to soak!) together with some water, blended right into smoothies and shakes, add an incredibly creamy element. No dairy needed.
  • Genius tip #2: Yes – it has a banana. But it doesn’t need to be frozen! Which is kind of unusual! And in fact, it shouldn’t even be super ripe as in with many smoothies, because you don’t want the banana flavor to take over.
  • Genius tip #3: A pinch of salt. Why didn’t I think of that?!

So yeah. A healthy, plant-based shake that pretty much tastes like a vanilla milkshake that you’d get from the best burger place in town. That’s a win right there. The fact that it’s full of satisfying protein is the (proverbial) cherry on top.

Vegan Vanilla Cashew Shake - More than 10 grams of plant-based protein (no powders!), and tastes just like a vanilla milkshake!

I should have totally put a cherry on top for these photos. Let’s just pretend it’s there.

(Yay faux milkshakes!)

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5 Meatless Dinners in 10 Minutes or Less http://www.kitchentreaty.com/5-meatless-dinners-in-10-minutes-or-less/ http://www.kitchentreaty.com/5-meatless-dinners-in-10-minutes-or-less/#comments Thu, 18 Sep 2014 11:00:41 +0000 http://www.kitchentreaty.com/?p=13013

Something new! Every week I’m going to feature a small round-up of five delicious recipes from here and around the web. This week’s topic: 5 Meatless Dinners in 10 Minutes or Less. Yep – satisfying vegetarian dinners in less than 10 minutes are totally possible!

5 Meatless Dinners in Less than 10 Minutes

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Cucumber Chickpea Salad with Lemony Tahini Dressing from Oh My Veggies

5 Dinners in 10 Minutes or Less | Cucumber Chickpea Salad with Lemony Tahini Dressing from Oh My Veggies

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Spicy Chili Verde with White Beans & Optional Chicken http://www.kitchentreaty.com/spicy-chili-verde-with-white-beans-optional-chicken/ http://www.kitchentreaty.com/spicy-chili-verde-with-white-beans-optional-chicken/#comments Wed, 17 Sep 2014 15:06:20 +0000 http://www.kitchentreaty.com/?p=12738

When life gives you tomatillos … make this vegetarian chili verde!

Okay, so I absolutely adore this recipe. For one, I’m just really stinkin’ proud of it. I received a pound of tomatillos in my CSA box (yeah, I know a lot of my recipes lately start with my CSA box). And I was totally going to whip up some salsa verde and that was going to be that.

But then my mind turned to other options. And because I’m a chili fiend, it wasn’t long before I decided to try my hand at chile verde, which I had never made before.

Vegetarian Chili Verde with White Beans (and optional chicken for the meat-eaters)

I just kind of winged this recipe the first time I made it, so I was sort of shocked when I freaking absolutely positively loved it. Because usually recipe creation doesn’t go that way. It’s trial and error and less of this and more of that and what-was-I-thinking. But this one was just pure deliciousness the very first time. I’ve made it more than once, of course, just to be sure - and yep, it’s, like, a really great recipe. I know I’m totally bragging and it’s obnoxious and I’m sorry but I’m proud, like, run-on-sentence and totally talk like a Valley Girl proud!

Vegetarian Chili Verde with White Beans (and optional chicken for the meat-eaters)

So here’s the scoop. I took a cue from Giada’s vegetarian chili verde recipe by starting with a roux-thickened soup, though the similarities to her recipe pretty much stop there. Hers is packed full of veggies and looks pretty dang phenomenal, but mine is simpler (it started out that way primarily because I didn’t feel like going to the grocery store – and then it stayed that way because I loved it).

It takes a two-pronged approach to make, but it comes together so easily, promise. While the base of the soup – olive oil, veggie broth, onion, garlic, spices – bubbles away, the tomatillos and peppers roast up in the oven.

Vegetarian Chili Verde with White Beans (and optional chicken for the meat-eaters)

(Don’t be like me – use parchment paper or foil for easier clean-up!)

So, see all that roasty goodness up there? Peel the peppers then add everything to the soup pot, juices and all, and puree it all together with an immersion blender.

Hold up! Can we just talk about immersion blenders for a moment? If you don’t have one in your life, allow me to be pushy for a moment and say this: YOU NEED ONE! For everything from soups to sauces to super-smooth pizza sauce (there’s always one person who’s opposed to chunks!) – these things are one of the best bangs for your buck, small-appliance-wise.  When you can just whip that soup into submission right in the pot, the clean-up – and therefore life – is so much easier. And then you can focus on the eating!

Vegetarian Chili Verde with White Beans (and optional chicken for the meat-eaters)

Anyway! After pureeing the dickens out of it all, now it’s just a matter of adding some hearty white beans and then topping with a couple little extras, if you like. You can also add some shredded chicken to all or half if the meat-inclined are interested. Because we’re all about multivorous living around here.

Vegetarian Chili Verde with White Beans (and optional chicken for the meat-eaters)

Multivorous. Mull-tiv-ver-us. That’s totally a word, isn’t it?

Top with a generous squeeze of lime and lots of cilantro, if you’re up for it. And a squeeze of Greek yogurt or sour cream to cool a bit of the heat, if you desire. (I got these new squeeze bottles and felt all fancy squeezing the sour cream on in a spiral, even though they’re a mess. Food art: not my forte.)

The moral of the story: Got tomatillos? Make this!

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Gingered Pear-Plum Chia Seed Jam http://www.kitchentreaty.com/gingered-pear-plum-chia-seed-jam/ http://www.kitchentreaty.com/gingered-pear-plum-chia-seed-jam/#comments Mon, 15 Sep 2014 11:00:35 +0000 http://www.kitchentreaty.com/?p=12724

Is it summer or is it fall? This time of year, even Mother Nature doesn’t seem sure. Around here, it’s been blazing-hot during the day but downright frigid at night. Which, I suppose, happens every year, if we’re going to get technical about it. But it’s still an adjustment after the lazy crazy days of summer. And I am not ready – AT ALL – for full-on cold weather.

But my fall readiness – or lack thereof – was not supposed to be my point here. What is my point? This jam is my point! Gingered Pear-Plum Chia Seed Jam is perfect for this strange little time of limbo between summer and fall.

Gingered Pear-Plum Chia Seed Jam - This healthier jam is naturally sweetened with a surprisingly small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer!

Summer = plums. Fall = pears. And together, they are glorious, so I guess I can get on board this moody weather train and embrace the chill that’s pervaded the fronts and backs of our otherwise hot days. Especially if I get to eat this jam at the same time.

It started with some overly ripe pears and yet another pound of plums in our weekly CSA box.

Gingered Pear-Plum Chia Seed Jam - This healthier jam is naturally sweetened with a surprisingly small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer!

A little ginger, some maple syrup, a buncha chia seeds, and voila!

Gingered Pear-Plum Chia Seed Jam - This healthier jam is naturally sweetened with a surprisingly small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer!

Gingered Pear-Plum Chia Seed Jam - This healthier jam is naturally sweetened with a surprisingly small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer!

Gingered Pear-Plum Chia Seed Jam - This healthier jam is naturally sweetened with a surprisingly small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer!

Okay, so let’s talk a bit about chia seed jam, shall we? Have you gone there yet? I have, and do, and I’m not sure I’ll go back. These crazy nutrient-rich gems soak up to 10 times their weight in liquid, so they are perfect for things like healthy puddings and jams. No need for added pectin, no need for granulated sugar. This jam recipe relies heavily on the sweetness of the fruit itself (the juiciest ripe pears help there), and then a little all-natural sweetener like pure maple syrup or honey. And not even that much.

I did the math, and if each jar of jam has 15 servings, each serving only has about a half a teaspoon of maple syrup. For real!

Gingered Pear-Plum Chia Seed Jam - This healthier jam is naturally sweetened with a surprisingly small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer!

This recipe makes enough for two sizable jars – one for your fridge, one for your freezer, say. If you want to preserve a bunch of summer-slash-fall bounty, just double, triple, quadruple, hundredize (?!) the recipe for gobs of healthy freezer jam to remind you of the summer/fall limbo time - and how blissful it actually really was – all winter long. (Note that I would not recommend canning this jam traditionally, such as hot water bath canning, because I don’t know enough about how chia seeds affect the pH level of the jam, which is crucial for safe canning.)

Gingered Pear-Plum Chia Seed Jam - This healthier jam is naturally sweetened with a surprisingly small amount of pure maple syrup (or honey) and thickened with superpowered chia seeds. Perfect for the freezer!

Oh, and if you’re new to chia seeds, you should be able to find them in most well-stocked grocery stores. I’ve found the best prices at Trader Joe’s, but when I’m not feeling a trip to the grocery store, I just order these chia seeds off of Amazon and they’re in my hot little hands before I know it.

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Healthier Homemade Pumpkin Spice Latte & Coffee Syrup http://www.kitchentreaty.com/healthier-homemade-pumpkin-spice-latte-coffee-syrup/ http://www.kitchentreaty.com/healthier-homemade-pumpkin-spice-latte-coffee-syrup/#comments Fri, 12 Sep 2014 15:44:04 +0000 http://www.kitchentreaty.com/?p=12774

It’s not called “fall” anymore, or “autumn” either. It’s Pumpkin Spice Latte season. Surely you’ve noticed it too? That familiar cozy smell wafts about as morning commuters dash out of drive-thru lines and run-walk on sidewalks, all slightly desperately clutching those familiar white coffee cups. PSL – a must for the season’s morning wake-up.

Cue downtrodden trombone tones. Have you seen the latest claims that Starbucks’ Pumpkin Spice Lattes are not as pure as the driven snow? Reports like these can come across as alarmist and because of that, they’re easy to dismiss. But on the other hand, it is another reminder that there’s a lot of really weird non-food stuff that goes into store-bought foods and drinks. And if you can make the same thing at home – sans the caramel coloring or preservatives – then why not go that route?

Healthier Homemade Pumpkin Spice Coffee Syrup - make your own Pumpkin Spice Lattes and flavored coffee with this healthier DIY version made with pure, whole ingredients and no cane sugar.

I’ve made pumpkin spice coffee syrup before, but in my effort to leave granulated sugar out of my diet, I wanted to challenge myself to create a healthier homemade pumpkin spice latte and coffee syrup. A little more pumpkin, a nub of fresh ginger, and pure maple syrup all the way, baby. Never going back.

Unless I find myself at Starbucks and can’t resist. Because hello, I’m human.

Healthier Homemade Pumpkin Spice Coffee Syrup - make your own Pumpkin Spice Lattes and flavored coffee with this healthier DIY version made with pure, whole ingredients and no cane sugar.

Otherwise, this stuff is so easy to whip up that there’s no earthly reason not to brew a batch on Sunday to keep in the fridge for PSL nirvana every morning of the week.

Healthier Homemade Pumpkin Spice Coffee Syrup - make your own Pumpkin Spice Lattes and flavored coffee with this healthier DIY version made with pure, whole ingredients and no cane sugar.

Add it to straight-up coffee, or whip up a makeshift latte: brew up some super-strong coffee and fill your mug half full. Stir in some pumpkin spice coffee syrup. Now, pour some milk in a mug and heat it up. Place a whisk in the mug and put the handle between your flat palms, and then spin the dickens out of that thing! Before you know it: foam! Pour in the hot milk and spoon a little foam on top. Taste and add a little more syrup until it’s perfect.

Healthier Homemade Pumpkin Spice Coffee Syrup - make your own Pumpkin Spice Lattes and flavored coffee with this healthier DIY version made with pure, whole ingredients and no cane sugar.

Who needs Starbucks? Okay, me. But maybe not nearly as often.

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One-Pot Creamy Pumpkin Pasta http://www.kitchentreaty.com/one-pot-creamy-pumpkin-pasta/ http://www.kitchentreaty.com/one-pot-creamy-pumpkin-pasta/#comments Tue, 09 Sep 2014 11:00:41 +0000 http://www.kitchentreaty.com/?p=12798

I’m obsessed with one-pot pasta – you know, the one Martha Stewart popularized just over a year ago, and the one that took the blogging (and general) world by storm?

Just in case you’re not sure what I’m talking about, here’s the deal. You put a bunch of stuff in a pot. Veggies, water or broth, seasonings, and dry pasta. Then you cook it on high, tossing and stirring, until just under 10 minutes later, your pasta is done. The veggies are cooked, a sauce has formed, magic has happened, dinner is served, dishes are all but nil.

One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.
One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

One-pot pasta is a good thing indeed. Martha Stewart pun not intended.

I’ve actually created and shared a couple of versions over at Oh My Veggies – One-Pot Sesame Peanut Noodles & Veggies and One Pot Pasta Primavera. Poor neglected Kitchen Treaty. ;) But no more. Today, we bring you a one-pot pasta that I am particularly proud of. It’s super creamy, super simple, super easy, super seasonal. Pumpkin, my friends! You know I had to.

This One-Pot Creamy Pumpkin Pasta cooks up in a flash and results in an incredibly creamy pasta. It cooks up so creamy, in fact, that it actually reminds me of a less-fattening Fettucine Alfredo. And it’s just as good! Except prettier. Because it’s orange.

One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

I kept this one really simple. Linguine – it’s my one-pot pasta comfort zone. Broth, onions, garlic, pumpkin puree. A few red pepper flakes for heat. Nutmeg, creamy goat cheese, a few flecks of parsley for color (and because parsley rules my world).

One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

Good times right here.

This totally works as a main dish, but can also function as a substantial side if you desire. Either way, for us, it’s a big-time keeper.

One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

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Where Slow Food and Whole Food Meet: Healthy Slow Cooker Dinners from Our Kitchens To Yours http://www.kitchentreaty.com/where-slow-food-and-whole-food-meet/ http://www.kitchentreaty.com/where-slow-food-and-whole-food-meet/#comments Mon, 08 Sep 2014 12:40:25 +0000 http://www.kitchentreaty.com/?p=12790

A few months ago, talented food bloggers Jennifer and Christine invited me to contribute a recipe to a slow cooker cookbook featuring easy, healthy, whole food dinners – and proceeds would go toward helping to fight hunger in our nation. No brainer – I was in!

Since turning in my recipe, I’ve been eagerly awaiting the book’s big debut. And now, Where Slow Food and Whole Food Meet: Healthy Slow Cooker Dinners from Our Kitchens to Yours is here!

Where Slow Food & Whole Food Meet eCookbook

More than 30 bloggers teamed up to create this cookbook chock full of health-conscious slow cooker goodness. The book begins with a treasure trove of tried-and-true tips for successful slow cooker cooking. And then there are the recipes, which are divided into five categories: Chicken Dinners, Viva Italia, Comfort in a Bowl, Food for a Fiesta, and Take-Out Night.

Of the 35 budget-friendly meals, five are vegetarian, including my contribution. Which is … this!

Slow Cooker Vegetarian Pumpkin White Chili - Where Slow Food and Whole Food Meet eCookbook

Slow Cooker Vegetarian Pumpkin White Chili

A Slow Cooker Vegetarian Pumpkin White Chili. “We are slightly obsessed over white chili in this house – and equally obsessed with pumpkin,” I say in my intro in the book. “So I thought it just might work out if I combined the two – and, yay! It does! This recipe is just perfect for fall and winter months … to make it vegan, just omit dairy options from the topping ideas.”

Basically, I love this recipe, and I hope everyone who buys the book and gives it a try will love it too.

So how do you get your hands on this super-awesome book (possibly for FREE?!) Well, we’ve got a few ways. (Hint: I’m giving a couple away – and I’m giving away a slow cooker, too!)

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Spicy Zucchini Refrigerator Pickles http://www.kitchentreaty.com/spicy-zucchini-refrigerator-pickles/ http://www.kitchentreaty.com/spicy-zucchini-refrigerator-pickles/#comments Fri, 05 Sep 2014 14:48:16 +0000 http://www.kitchentreaty.com/?p=12638

They say to be careful what you wish for. I’m not sure who “They” are, but I’m here to tell you that the They people are right. Because I wished for zucchinis. And then my garden overfloweth.

I’m kind of proud, though - I’ve managed to work all of them into all kinds of recipes. Traditional recipes, new recipes, and, yeah … a few miserable failures. And I only gave one away to a neighbor! Okay, and four or five away to family. And another half dozen away to friends. And I’ve grated and frozen about 20 cups worth. But other than that, I’ve used up every last one!

Spicy Zucchini Refrigerator Pickles

This recipe for Spicy Zucchini Refrigerator Pickles was a new thing for me this year. I’d only recently heard of zucchini pickles, but I knew they were something I had to try. Initially, I wanted to develop a veggie burger recipe with pickled zucchini ribbons, but I ended up liking the pickled zucchini so much that I decided to make it a recipe all its own.

These zucchini pickles taste incredible! A bit sweet, a bit of heat, tons of flavor. They don’t quite have the same crunch as traditional cucumber pickles, but there’s still definitely a bit of bite there.

Spicy Zucchini Refrigerator Pickles

Plus, they’re so super easy to make. A couple of minutes slicing, a couple of minutes heating up the vinegar mixture. Pour, refrigerate, wait, devour.

Devour plain. Devour on a sandwich or on a burger. Chop ‘em up for tuna (or chickpea) salad. Or eat them plain. Oh, I already said that, didn’t I? Guess it’s clear how I liked them best.

Spicy Zucchini Refrigerator Pickles

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