Refrigerator Pickled Zucchini 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.

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).

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.

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.

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

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 AND SWEET PEPPER REFRIGERATOR PICKLES

Steps:

• In large bowl, combine zucchini, peppers and onion. Sprinkle with salt, toss gently. Add enough cold water to cover vegetables. Cover and stand at room temperature for 3 hours.
• Drain with colander and rinse with cold water. Drain.
• In large pot, combine vinegar, 3 cups water and sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat.
• Pack vegetables into sterlized pint jars. Poor hot vinegar mixture into jars. Cool 30 minutes, seal and label with date and store in fridge.
• Chill 1-2 days before eating. Stor in fridge up to one month.