ZUCCHINI PICKLES
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
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
QUICK PICKLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.
QUICK ZUCCHINI PICKLES
An easy and flavourful recipe from The Canadian Living Test Kitchen from "Canadian Living Magazine" (July 2007).
Provided by blucoat
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 51.5, Fat 2.7, SaturatedFat 0.4, Sodium 591.6, Carbohydrate 6.5, Fiber 1.3, Sugar 5.2, Protein 1.6
QUICK-PICKLED ZUCCHINI SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar.
- Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill.
- To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature.
- (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.)
QUICK PICKLED ZUCCHINI OR YELLOW SQUASH OR ONION OR BELL PEPPER
The other day I made a recipe I have done with cucumbers forever with a zucchini that was sitting on the counter. It was great! Then I tried onion and bell pepper, also great. After a little research I found that this can also be frozen well. I have written it with numerous spice variations so it can be a go to recipe. Choose what you like or make up your own.
Provided by Ambervim
Categories < 15 Mins
Time 10m
Yield 1 Batch
Number Of Ingredients 13
Steps:
- Mix sugar, salt, vinegar and chosen spice.
- Add zucchini (or other veggies). Be sure veggies are covered, if not adjust.
- Let the flavors develop for at least 3 hours in the fridge.
- This keeps very well in the fridge.
- If you are doing a big batch, consider freezing after the 3 hours.
- If you do a bunch of small zip locks or container you will be able to take just enough out at one time.
- If in zip locks, you can lay them out to freeze and then put a bunch in a larger zip lock for easy handling in the freezer.
- Remember to mark them, especially if you do a bunch of different spice mixes.
- If you make cucumbers, test freeze them. I am not sure they would freeze well.
Nutrition Facts : Calories 919.7, Fat 3.2, SaturatedFat 0.6, Sodium 47.5, Carbohydrate 222.7, Fiber 7.2, Sugar 210.5, Protein 6.8
SWEET ZUCCHINI PICKLES
Too much summer squash!! I am sure you could can these in the traditional way, but I don't know how to do that and this is so easy. I've frozen the whole mix in plastic storage bags, too, with great results. I love these with almost anything...best of all in the middle of winter!!! Kids also eat this up--at one of my daughter's birthday parties, it was the first snack to go. My dad gave me the recipe, so I have no idea where it's from...
Provided by DeeCooks
Categories Lunch/Snacks
Time P1DT30m
Yield 2 pints, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix squash, onion, and sweet pepper in a big bowl.
- Mix with salt. Cover and refrigerate for 1 hour. Drain.
- Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
- Add squash mixture. Return to boiling; remove from heat.
- Spoon mixture into 2 clean pint jars. I just use tupperware.
- Cool 30 minutes.
- Cover and refrigerate at least 24 hours before serving.
- Store in refrigerator up to 1 month or freeze forever :).
Nutrition Facts : Calories 60.5, Fat 0.2, Sodium 439.4, Carbohydrate 14.6, Fiber 0.6, Sugar 13.6, Protein 0.5
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