Crisp Zucchini Pickles Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET AND SOUR ZUCCHINI PICKLES



Sweet and Sour Zucchini Pickles image

Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas

Provided by Taste of Home

Time 1h10m

Yield about 6 pints.

Number Of Ingredients 7

11 cups thinly sliced zucchini (about 3 pounds)
1 large onion, halved and thinly sliced
1/3 cup canning salt
4-1/2 cups white vinegar
3 cups sugar
1 tablespoon mustard seed
1-1/2 teaspoons ground turmeric

Steps:

  • Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly., In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

ZUCCHINI PICKLES



Zucchini Pickles image

A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.

Provided by c@lover

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT35m

Yield 96

Number Of Ingredients 10

2 pounds zucchini, thinly sliced
½ pound onions, quartered and thinly sliced
¼ cup salt
2 cups white sugar
2 cups apple cider vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon prepared yellow mustard
2 teaspoons mustard seeds
3 1-quart canning jars with lids and rings

Steps:

  • Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
  • Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
  • While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 4.5 g

ZUNI CAFé ZUCCHINI PICKLES



Zuni Café Zucchini Pickles image

Refrigerator pickles for some of the zucchini bounty I am anticipating from second planting of zukes. Note - this is a REFRIGERATOR pickle recipe - not intended for canning & storing in the pantry. Adapted from Judy Rodgers' "The Zuni Café Cookbook" nabbed from the LA Times Food & Drink Weekly.

Provided by Busters friend

Categories     Vegetable

Time P2DT15m

Yield 3 cups

Number Of Ingredients 8

1 lb zucchini
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons mustard seeds, crushed (yellow & brown)
1 teaspoon turmeric, ground

Steps:

  • Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well.
  • Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
  • After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.
  • Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.).
  • Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.

CRISP ZUCCHINI PICKLES



Crisp Zucchini Pickles image

Make and share this Crisp Zucchini Pickles recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 8 pint jars

Number Of Ingredients 13

5 quarts cubed zucchini
1 quart sliced onion
1 head cauliflower, separated flowerets
2 green peppers, chopped
1 quart trimmed chopped green beans or 1 quart sliced peeled carrot
3 cloves garlic, halved
1/2 cup salt
6 cups sugar
5 1/2 cups vinegar
1/2 cup water
2 tablespoons mustard seeds
2 teaspoons celery seeds
2 teaspoons turmeric

Steps:

  • In a large mixing bowl or crock, combine all the vegetables, including the garlic.
  • Sprinkle them with the salt; stir and let the vegetables stand three hours.
  • Drain well.
  • Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
  • Stir in the vegetables and heat again to boiling.
  • Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
  • Pour in the hot liquid to within 1/2-inch of each top.
  • Wipe off the tops and threads of the jars with a damp cloth.
  • Put on prepared lids and seal as the manufacturer directs.
  • Process in a boiling water bath for 15 minutes.

More about "crisp zucchini pickles food"

ZESTY REFRIGERATOR ZUCCHINI PICKLES - BROWN EYED BAKER
Aug 2, 2023 These quick zucchini pickles are a little sweet, a tad spicy, and the perfect way to use up that zucchini harvest. If you have zucchini coming out of your ears this summer and are tired of making zucchini bread and zucchini muffins, these pickles are an awesome choice!
From browneyedbaker.com


ZUCCHINI END PICKLES: EASY RECIPE TO PRESERVE GARDEN SURPLUS
Zucchini end pickles offer a delicious and resourceful way to use up those often-discarded parts of the vegetable. These crisp, tangy treats transform what might otherwise go to waste into a flavorful condiment perfect for sandwiches, salads, or snacking.
From mykitchenhacks.com


CRISPY AND IRRESISTIBLE ZUCCHINI FRITTERS - STARTS AT 60
1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly. 2. Heat a small amount of oil in a ...
From startsat60.com


HOW TO MAKE CRISP ZUCCHINI PICKLES - DELISHABLY
Pickles from zucchini? Yes, crisp and full of flavor! You'll be amazed at how delicious these pickles are.
From delishably.com


THE 15 BEST RESTAURANTS IN WARRENTON, VA - WITH MENUS, …
We Chick-fil-A fans need that extra side of pickles on the side and cucumber flavored pickles to make the salads to continue to satisfy Chick-fil-A fans like me.”
From restaurantji.com


MANHATTAN PIZZA MENU - WARRENTON VA 20186 - (877) 585-1085 - ALLMENUS
We make ordering easy. Learn more. Topped with mozzarella cheese and bacon. With melted mozzarella cheese. Crispy, juicy wings served plain or tossed in your choice of sauce. Sauces …
From allmenus.com


BEST ZUCCHINI FRIES RECIPE - HOW TO MAKE ZUCCHINI FRIES - DELISH
Feb 27, 2024 How to make crispy zucchini fries: Two components are key to making crispy zucchini fries: the panko-Parmesan mixture we coat our zucchini in, and the high heat we bake our fries at.
From delish.com


ZUCCHINI PICKLES RECIPE (NO CANNING) - DELICIOUS TABLE
Oct 15, 2024 Zucchini Pickles are ready in 30 minutes and no canning! Use any summer squash for these quick pickles with zippy flavor and crisp crunch.
From delicioustable.com


EASY ZUCCHINI PICKLES FOR LONG-TERM STORAGE - RURAL SPROUT
Aug 19, 2020 It is one thing to pick a young and tender zucchini fresh from the garden for a breakfast scramble, but what is one person, even an entire family, supposed to do with several pounds of mature zucchini – harvested all at once?
From ruralsprout.com


CRISP ZUCCHINI PICKLES - VINTAGE.RECIPES
Ingredients 1/2 cup salt 1 teaspoon alum 4 quarts thinly sliced zucchini (4 large zucchini) 8 onions, sliced 2 green peppers, seeded and cut in strips 4 cups sugar 1 1/2 teaspoon turmeric 1/2 teaspoon cloves 3 1/2 teaspoons mustard seed 4 1/2 cups vinegar Method
From vintage.recipes


INCREDIBLY DELICIOUS ZUCCHINI PICKLE RECIPE - EASY RECIPES
Feb 15, 2025 The crisp texture of zucchini pairs perfectly with the zesty, vinegar-based brine, creating a pickle that’s just the right balance of savory, sweet, and sour.
From techiecycle.com


30 MINUTE REFRIGERATOR ZUCCHINI PICKLES - CRAVING SOMETHING …
Jun 10, 2022 They’re like sweet pickles or bread and butter pickles with a kick— a perfect blend of sweet, savory, crispy, and crunchy. Plus, they don’t require heat processing or canning, so you can whip them up in 30 minutes and keep them in the refrigerator for weeks.
From cravingsomethinghealthy.com


QUICK PICKLED ZUCCHINI RECIPE - NATASHA'S KITCHEN
Apr 7, 2018 These are similar to refrigerator pickles except they are zucchini! It’s brilliant and delicious! The zucchini stay crisp to the bite even after marinating. Pair them with potatoes and steak for an amazing dinner.
From natashaskitchen.com


APPLEBEE'S MENU - WARRENTON VA 20186 - (540) 341-2044 - ALLMENUS
We've loaded this dish with avocado, pineapple, peppers, onions, sliced zucchini, cucumbers and more. Chipotle lime shrimp and grilled chicken in a cilantro lime glaze, over a combo of mexican rice, white queso, corn and black beans. Fresh avocado, chopped cilantro and a squeeze of lime.
From allmenus.com


CRISP ZUCCHINI PICKLES - RECIPE - COOKS.COM
Popular recipes CHICKEN AND BROCCOLI CASSEROLE 16 BROILED TUNA STEAKS 12 CRAB-APPLE HOT PEPPER JELLY 8 NIBBLES -SWEET PARTY MIX 1 WORKING WOMAN'S NO WORK POT ROAST AUNT OLGA'S APPLE TURNOVER CAKE 1 YELLOW AND GREEN BEAN CASSEROLE BAKED SALMON PATTIES 4 CHOCOLATE SUBSTITUTIONS 1 …
From cooks.com


40 BEST GREEN SNACKS FOR ST. PATRICK'S DAY
Feb 1, 2023 Here are the best green foods to make for St. Patrick's Day 2025. Find recipes for avocado deviled eggs, potato-leek soup and more.
From today.com


ZUCCHINI VS CUCUMBER: WHAT'S THE DIFFERENCE, ANYWAY?
Feb 24, 2025 Dark green and cylindrical, zucchinis and cucumbers can look almost identical. So, what's the difference between these two common culinary vegetables?
From tastingtable.com


REFRIGERATOR ZUCCHINI PICKLES - VALERIE'S KITCHEN
Jul 29, 2017 These Refrigerator Zucchini Pickles are a fantastic way to use up that ever abundant late-summer zucchini. They are fun and easy to make and so tasty! My first foray into refrigerator pickles was a seriously momentous occasion that took place just about 3 years ago.
From fromvalerieskitchen.com


FOOD - MOLLY'S PUB
We are open for dine-in, inside and out! Takeout and dine in service is available 11:30 to 9pm, seven days a week. Orders can be placed through our online portal, or give us a call at 540-349-5300. If you can't get through please keep trying! You can also come on in and place an order. Gift cards and t-shirts are available for purchase as well.
From mollysirishpub.com


QUICK ZUCCHINI PICKLES - LITTLE VIENNA
Aug 30, 2017 Recipe for quick and crisp zucchini pickles - ready to eat within one day. They taste great as an accompaniment to cheese, on top of burgers, or in sandwiches.
From lilvienna.com


DILL PICKLE MAC AND CHEESE - SIMPLY STACIE
Feb 24, 2025 Dill Pickle Mac and Cheese meets creamy comfort and tangy zest in this twist on a classic dish—complete with a crispy chip topping.
From simplystacie.net


Related Search