Quick Pickled Zucchini Salad Food

QUICK PICKLED ZUCCHINI RECIPE

Steps:

• Steam sterilize your clean jar: fill it with 1 cup boiling water, cover with lid and swirl boiling hot water inside the jar (use oven mitts to hold the jar and swish carefully so you don't burn your hands or drop the jar (do it over the sink; just in case). Drain the water completely.
• In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.
• Slice zucchini into 1/3" thick rings, discard the ends. Layer zucchini slices tightly, sprinkling dill and parsley between each layer. Pack the zucchini down with a clean cooking utensil if needed. Top with any remaining dill and parsley.
• Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.
• Cover tightly with lid and let the jar cool to room temperature on the counter then refrigerate overnight. From the time you pour in the water, it should marinate a minimum of 12 hours. Stays good in the fridge for 5-7 days.

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.

ZUCCHINI PICKLED NOODLES

Steps:

• Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic, onion and jalapeno, if using, and cook until the onion is slightly cooked, but still crispy, about 5 minutes. Add the water and vinegar and bring to a simmer (see Cook's Note). Remove from the heat and add the oregano, peppercorns, bay leaves and zucchini noodles. Season with salt. Place in a jar without a lid and let cool slightly. When done cooling, place on the lid and refrigerate.

SWEET AND SOUR ZUCCHINI PICKLES

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.

ZUCCHINI PICKLES

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.

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.