This one was on the table at a book club potluck last week. Everyone raved and wanted the recipe. I'm going to cross post in new recipes. Zucchini Pickles - Heidi Swanson, 100 Cookbooks There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.
 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
 1 medium white onion, thinly sliced
 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 
1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180 ml cider vinegar
 3/4 cup / 180 ml white wine vinegar
 1/3 cup / 1.75 oz / 50g natural cane sugar 
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar. Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so. 

Makes one large jar. Prep time: 120 min - Cook time: 5 min Here is a link that might be useful: Quick pickled zucchini

My Reynolds parchment paper is good to 420ð, too. I don't think I never need to go over that when using it. Mostly, I use parchment paper for baked goods, but when I use it for the occasional main dish, it's something that's cooked fairly gently, not blasted. My problem with the Martha wrap is having to throw away two products, instead of just one. I usually recycle my parchment paper a few times before I throw it away, and even then, I'm wishing I could recycle. Unfortunately, I've tried the Silpats, and don't like them nearly as much.

I'm glad you posted this! Very often someone will mention a recipe here and next thing you know someone posts a recipe that they say they make and it's obvious its from an internet site. No mention of the original or credit given to them. A gal up the street from me put a recipe on her blog that came from the Food Network website. Innocent enough so she thought. She got an email from the network asking to see the permission she had to post it. Of course she didn't have it and they made her remove it. I think people just think if its on the internet its theirs for the taking and that's just not so.

Well, in my experience, I found the second year bloom was not as robust. I might have had a different response if I tilted them to their sides to limit water intake after they go dormant. I'm planning on doing a test next year to see if tilting might create a better return on flowering the second year. Right now, I purchase mixes on discount. After the bulbs bloom, I dismantle the pots and plant the ones I like out in the garden. I give away the other bulbs. I don't really like the large trumpet daffodils or all yellow daffodils - just personal preference. There is someone here - Floral? - who does lovely window boxes and to my understanding uses the same bulbs yearly. I would be interested in hearing her process in more detail. Have you created any pots this year? Are you using the leaf pile method?