My Own CanJam Cucurbit Roundup

Let me just put it out there.  I don’t like the Bread & Butter genre of pickles. At all. Not even a little bit.  So, if you are looking for that in my roundup… sorry.  I’m more of a dill, garlic and spice gal.

But still. There were so many tasty things happening in the Can Jam this month.  I decided to make a basic, straight up Dill Relish and it rocked.  I’m not too proud to admit I have been sneaking spoonfuls out of the fridge.

Anyhow, there were a lot of great ideas, methods and spice combinations.   You can check out the full roundup here.   When the cucumbers and squash finally come in this summer in Seattle….I’m set with an arsenal of recipes to try!  Here are some of my faves!


  • Oh Briggsy and Dill Pickle Chips. They look great and sound delicious. Crispy dills!  Can’t wait to taste and know I’ll be begging when their fermented full sours come around!
  • Backyard Farms and My Dad’s Dills.  The grape leaves keep them crisp- they look fantastic and came with a great story!
  • What Julia Ate with Quick Dills.  Because I love that she used lemon cucumbers instead of the traditional green pickling cukes.
  • Married with Dinner did Ice Brined Garlic Dills.  I haven’t heard of ice-brining… but if it promises a crispy pickle I’m all for it!
  • Doris and Jilly did Mixed Vinegar Pickles with cucumber, zucchini, carrots, fennel & hot peppers. Sounds like a great mix to me!
  • Showfood Chef wowed me with Watermelon Rind Pickles with Garam Masala & Jalapeño.  I am intrigued by rind pickles.  I like the idea of transforming something you might just compost (or toss to the chickens) into something edible and yummy. Yet, most of what I’ve found are on the sweet side.  I love her addition of garam masala and jalapeño!  This I will try!


  • Robbing Peter and Leena Eats both did a Indian-style Cucumber Relish. There spices varied a bit from each other but they both look and sound amazing!  Mix in yogurt for a raita-ish like condiment. YUM!
  • Post-Industrial Eating and Café del Manolo both put up variations of Zucchini Relish  (Zesty Zucchini Relish and Zucchini Garden Pepper Relish respectively) that remind me a bit of my versatile Spicy Carrot Relish.  They are chock full of great flavors and I imagine it could be used on anything!

Jams, Etc:

  • Tigress (Lemon Squash Jam) and The Cosmic Cowgirl (Zucchini Marmalade) both went to the jam/marmalade with their cucurbits. I never would have considered it… but the pictures and descriptions make it sound like summer with a citrus kick. Nice!

Have you canned anything this summer?  I’d love to hear about it.  Leave me a comment and let me know what you are canning/fermenting/growing/etc!

Stayed tuned for August Can Jam: Tomatoes!

This entry was posted in Kitchen and tagged , , , , , . Bookmark the permalink.

9 Responses to My Own CanJam Cucurbit Roundup

  1. Travel Mommy says:

    Grandma use to always make watermelon rind pickles – of course, back then, they NEVER threw anything away. I never liked them though. She also use to make a chili sauce that was really good. I will try to find that recipe.

  2. Nice Meg! I use Mrs. Wages pickling lime. Gets you good and crisp without the alum. Some folks use grape leaves too. I do also use the ice bath. I have an interesting pickle story to share this week on my blog that will ensure you never buy a commercial pickle again. Creepy…

  3. You don’t like Bread & Butters, I hate squash — but I do love your mini roundups. I really want to try one of these Indian-flavored cuke relishes. Excellent!

  4. Travel Mommy says:

    I am going to bring you grandma’s recipe files when we come up. Basically the chili sauce recipe is: 30 large tomatoes, 10 medium onions, 7 red sweet peppers, 3 tbsps. salt, 3 cups sugar, 3 cups vinegar . Then cook until thick – about 2 hours. Makes 7 pts.
    Mind you, I have never made this, but everyone loved it. I bet it would be good with some jalapenos in it.
    It was also interesting – I was going through her recipe files and she had a “dill pickle” recipe that also mentioned putting a grape leaf in the bottom of each jar like “Sustainable Eats” mentioned

  5. Julia says:

    I really love bread and butters! Good thing I didn’t make them for the round up! I’m totally fascinated by the watermelon rind pickles. Got to make them!

  6. aastricker says:

    I thought I was the only adult in the world that didn’t like bread and butter pickles! Thanks again for the mini round-up. I’ve done two more batches of various pickled goodies since the round-up but I’m way behind on posts. I’ll catch up. Someday.

  7. I just ate two spears of the ice-brined pickles and I can vouch that they do indeed stay crunchy after processing. They’re not as snappy as refrigerator pickles but they’re easily the best heat-processed pickles I’ve ever made.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s