Sunday, April 29, 2012

Pickled Zucchini Tops



Whenever preparing zucchini, I usually cut the tops and bottoms off to be discarded before slicing in half to grill or in rounds to sauté. Lately, instead of discarding the top, I have been slicing it thin and pickling it in my cucumber brine. It's got a snappier texture, not unlike celery. A simple and sustainable addition to sandwiches, salads and pretty much anything.

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