Quick Carrot And Zucchini Pickles Spiralized Food

QUICK-PICKLED ZUCCHINI

Steps:

• In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
• Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
• Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

QUICK CARROT AND ZUCCHINI PICKLES (SPIRALIZED)

Steps:

• Place water, sugar, vinegar and salt in a saucepan. Over a medium heat dissolve the sugar and bring to the boil. Remove from heat.
• Spiralize carrot and zucchini and place in a clean glass jar.
• Pour pickling mixture over the zucchini and carrot, making sure the mixture covers them completely.
• Leave the jar to cool for 3 - 4 hours and then place in the fridge. Leave pickles to chill for at least an hour before serving. Pickles can be kept in the fridge for a week.

ZUCCHINI AND CARROT PICKLES

Steps:

• Cut Zucchini into 2 x 1/2 inch sticks (1 cup) Cut Carrots into 2 x 1/2 inch sticks (1 cup)
• Combine soy sauce, vinegar, mustard seeds, chili pepper, ginger and garlic in a small bowl.
• Place zucchini and carrots in a shallow dish or bowl and pour marinade over them.
• Cover and chill at least overnight, stirring occasionally.

PICKLED BABY CARROTS AND ZUCCHINI

Steps:

• In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.
• In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.
• To Sterilize Jars And Glasses For Pickling:
• Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)

QUICK ZUCCHINI PICKLES

Steps:

• In bowl, toss zucchini with salt ; let stand for 15 minutes.
• Drain and squeeze out liquid.
• Add vinegar, sugar, sesame oil, garlic, and hot pepper flakes. Toss to combine.