In 1968, M.F.K. Fisher wrote an essay in The New Yorker called 'The Secret Ingredient.' I don't know how I found it sometime in the 70's, but I wrote out a recipe for pickled zucchini from it. Come the 80's, living in New Hampshire close to the town that started a Zucchini Festival, it was only natural that Foodstuffs Deli (ours) would sell a version of this sweet and tangy condiment. Through the summer, people couldn't get enough of them. Then, like many good things, both the 'pickles' and the Festival ran their course after several years, and the recipe was put away. <br />This summer we've been invited to more potlucks than ever before, and I've brought a freekeh salad and these Zucchini Pickles to every one.

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