It’s that time of year again where we’re up to our eyeballs in produce. So much… so, so much… So at the end of each week I’ll spend a day or so canning. But after three weeks of canning dill pickles, bread and butter pickles, Such and Such pickles, pickle this, pickle that, it gets old. And I don’t want to be eating the same flavored pickled cucumbers all winter long. That would be a long, boring winter. It’s time to shake things up a bit. We have stacks on stacks on stacks of zucchini and green beans this year so it’s their time to shine! Instead of going to regular dilly bean, spicy beans or whatever route, I decided to spice it up and make curry zucchini pickles and curry bush bean pickles. Curry, apple cider vinegar and turmeric make for a zesty Eastern flair pickle that would be perfect on a winter’s terrine or charcuterie board.