Sweet Zucchini Pickles Food

JUDY'S ZUCCHINI PICKLES

Steps:

• Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
• Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
• In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
• Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

SWEET CHUNK ZUCCHINI PICKLES

Steps:

• Place the zucchini into one gallon water in a large bowl. Stir in the pickling lime, and let stand for 24 hours. Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain.
• Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Cover and rest the zucchini for 24 hours. Bring the zucchini mixture to a simmer over medium heat for 35 minutes. Allow to cool.
• Sterilize about 10 pint-sized jars and lids in boiling water for at least 5 minutes. Divide and pack the zucchini mixture evenly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. 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. Store in the refrigerator.

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.

SWEET ZUCCHINI PICKLES

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 :).

ZUCCHINI PICKLES

Steps:

• Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

ZUCCHINI PICKLE

Steps:

• I have at times substituted beans, corn, cauliflower and the like for some of the zucchini, which is also successful, but it's at its best made with zucchini.Chop the zucchini, onion and capsicum finely. Add the salt and leave to stand for two hours or more. Drain.Combine the sugar, vinegar, mustard powder and turmeric. Place the vegetable mixture into this, bring to the boil, then cook for 20 minutes.If you think it necessary at this stage, the pickle can be thickened with one dessertspoon of cornflour mixed to a paste with a little white vinegar.

SQUASH PICKLES WITH ZUCCHINI OR YELLOW SUMMER SQUASH

Steps:

• Gather the ingredients and canning equipment.
• Place zucchini or summer squash and onions in a large nonreactive pot ; add the pickling salt and enough water to cover. Let stand for 2 hours.
• Pour the mixture into a colander; rinse well with cold water and drain thoroughly.
• Return the rinsed squash to the nonreactive pot.
• Pour the vinegar into a 2-quart saucepan and bring to a boil and stir in 1 cup of the sugar, celery seed, turmeric, and mustard seed.
• Pour the hot vinegar over the squash and onions. Taste and add up to 1 cup additional sugar depending upon your preference. Let stand for 2 hours.
• Meanwhile, prepare the jars and lids . Wash the jars and lids in hot, soapy water. Fill a large canner with water.
• Place a rack in the pan and add the jars. Bring to a simmer. Turn the heat down to low to keep the jars hot.
• Put the lids in a separate saucepan and cover with water. Bring to a bare simmer; do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.
• Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat.
• Pack the boiled squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not overtighten.
• Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. Keep the water at least 1 inch above the tops of the jars, adding extra boiling water to cover, if necessary. Serve and enjoy.

SWEET AND HOT CURRIED ZUCCHINI PICKLES

Steps:

• In a large nonreactive bowl, combine the zucchini, onions, chiles, and salt, and let them stand for 1 hour. Drain and rinse twice to remove the salt, then add the raisins and set aside.
• In a medium nonreactive saucepan, bring all the remaining ingredients, except the ginger, to a boil over high heat. Reduce the heat to low and simmer for 3 minutes, stirring to dissolve the sugar. Pour the hot liquid over the squash mixture; the squash should be totally covered. Add the ginger to the squash mixture, allow to cool to room temperature, then cover and refrigerate.
• These pickles will develop a wonderful flavor within a couple hours of being refrigerated and will keep well, covered and refrigerated, for 3 to 4 weeks. Enjoy!