Refrigerator Pickled Zucchini Ribbons Food

REFRIGERATOR PICKLED ZUCCHINI RECIPE

Steps:

• Wash jars and lids with hot soapy water and rinse well.
• You can also then pour boiling water into the jars to ensure all the soup is out.
• Let air dry, or dry with a cloth.
• Wash and dry zucchini.
• Slice into ribbons.
• Place in a colander, sprinkle with salt, mix with your hands to distribute.
• Let sit for 10-15 minutes to drain excess liquid.DO NOT RINSE (that is why I did not add salt to the brine).
• Place zucchini ribbons in a kitchen towel, and squeeze to drain the liquid.
• Pack tightly into jars, leaving a bit of room at the top.
• Combine vinegar, water, sugar and pickling spice into a small pot.
• Bring to a boil, and boil for about 2 minutes (to dissolve the sugar).
• Remove from heat, and let cool for a couple of minutes.
• Pour over the zucchini ribbons in the jar. (I used a knife to move the zucchini a bit so the brine could get all the way down and around the zucchini.)
• Be sure to add some of the pickling spice throughout the jar.
• Tap the jar slightly to release any air bubbles. You will likely be able to add a bit more brine to the jar at this point.
• Tightly seal.
• Let cool to room temperature, then place in the refrigerator.Let sit in the fridge for at least 24 hours (the longer the better).

PICKLED ZUCCHINI RIBBONS

Steps:

• Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
• Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
• Rinse zucchini and onions well, and drain. Pat dry between paper towels.
• Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

REFRIGERATOR PICKLED ZUCCHINI RIBBONS RECIPE

Steps:

• Cut zucchini into thin strips: Using a knife or mandolin, cut zucchini into long strips after washing.
• Prepare the pickling jar: Add cut zucchini to a large jar and add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
• Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the zucchini. Close the lid on the jar tightly.
• Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the zucchini slices pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled zucchini are good up to one month in the refrigerator.

SPICY ZUCCHINI REFRIGERATOR PICKLES

Steps:

• Wash and dry a pint-sized glass jar with airtight lid. I used a Weck jar.
• Cut the zucchini into 1/4-inch slices. Place in jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
• Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
• Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours.
• Open and serve.
• These keep 7-10 days in the fridge (that's as long as I've had them before they were all gone); but some sources say refrigerator pickles can last up to a month or more.

REFRIGERATOR PICKLED ZUCCHINI RIBBONS

Steps:

• Combine first nine ingredients in a medium saucepan; bring to a boil.
• Reduce heat and simmer uncovered 15 minutes.
• Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
• Cover and let stand at room temperature for 3 hours.
• Refrigerate for a minimum of 8 hours before using.
• Store covered in refrigerator for up to 4 weeks.

ZUCCHINI RIBBONS WITH BASIL BUTTER

Steps:

• Bring pot of water to boil.
• Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
• Drain and transfer zucchini to serving bowl.
• Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
• I also added 1/2 tsp of garlic powder to this!

PICKLED ZUCCHINI RIBBONS

Steps:

• Using a mandoline or sharp knife, cut the zucchini lengthwise into 1/3-inch-thick slices. Halve the onions lengthwise, and cut into 1/3-inch-thick slices. Transfer the vegetables to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour.
• Meanwhile, bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
• Rinse the zucchini and onions well, and drain. Pat dry between paper towels.
• Transfer the zucchini and onions to a large bowl; pour in the brine. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks).