QUICK CARROT AND ZUCCHINI PICKLES (SPIRALIZED)
Quick Carrot and Zucchini Pickles are fantastic on burgers, sandwiches, and wraps. They are also brilliant in salads and they are quick and easy to make.x
Provided by Sara McCleary
Categories Side
Time 4h15m
Number Of Ingredients 6
Steps:
- Place water, sugar, vinegar and salt in a saucepan. Over a medium heat dissolve the sugar and bring to the boil. Remove from heat.
- Spiralize carrot and zucchini and place in a clean glass jar.
- Pour pickling mixture over the zucchini and carrot, making sure the mixture covers them completely.
- Leave the jar to cool for 3 - 4 hours and then place in the fridge. Leave pickles to chill for at least an hour before serving. Pickles can be kept in the fridge for a week.
Nutrition Facts : Calories 91 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
ZUCCHINI DILL PICKLES
When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's the secret to long-lasting snap.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 1h35m
Yield 1 quart
Number Of Ingredients 10
Steps:
- In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
- In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.
ZUCCHINI AND CHERRY PEPPER PICKLES
Provided by Food Network Kitchen
Time 50m
Yield about 4 cups
Number Of Ingredients 12
Steps:
- Toss the zucchini, cherry peppers, carrot and celery with 1 tablespoon salt in a colander. Let drain 30 minutes, then pat dry with paper towels. Transfer to a bowl.
- Bring 1 1/2 cups water, the vinegar, sugar, 2 tablespoons salt, the thyme sprigs, garlic, coriander seeds, peppercorns and cloves to a simmer in a medium saucepan and cook 5 minutes. Pour over the zucchini mixture; let cool. Discard the thyme sprigs. Refrigerate overnight or up to 2 weeks.
ZUCCHINI AND CARROT PICKLES
Make and share this Zucchini and Carrot Pickles recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cut Zucchini into 2 x 1/2 inch sticks (1 cup) Cut Carrots into 2 x 1/2 inch sticks (1 cup)
- Combine soy sauce, vinegar, mustard seeds, chili pepper, ginger and garlic in a small bowl.
- Place zucchini and carrots in a shallow dish or bowl and pour marinade over them.
- Cover and chill at least overnight, stirring occasionally.
Nutrition Facts : Calories 82, Fat 1, SaturatedFat 0.1, Sodium 584.1, Carbohydrate 16.4, Fiber 4.9, Sugar 7.6, Protein 4.5
SHREDDED ZUCCHINI AND CARROT SALAD
Your food processor can make easy work of this pretty shredded salad. If you shred the vegetable by hand, add about 10 more minutes to the prep time. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.
Provided by jonesies
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a food processor, coarsely shred zucchini, carrot and onion. Drain any excess liquid.
- Combine shredded vegetables, raisins, yogurt, peanuts, dill and pepper.
- Mix well.
- Serve on lettuce leaves.
Nutrition Facts : Calories 123.1, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.4, Sodium 39.9, Carbohydrate 18.7, Fiber 2.9, Sugar 11.3, Protein 4.5
PICKLED BABY CARROTS AND ZUCCHINI
Categories Ginger Vegetable Vegetarian Quick & Easy Carrot Zucchini Gourmet
Yield Makes about 1 quart
Number Of Ingredients 12
Steps:
- In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.
- In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.
- To Sterilize Jars And Glasses For Pickling:
- Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)
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PICKLED ZUCCHINI AND CARROTS - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
Estimated Reading Time 3 mins
- Toss julienned strips of zucchini and carrot in salt. Transfer to a stainless colander resting in a bowl. Cover with dampened paper towel and refrigerate for 12 hours.
- Rinse vegetables under cool water and pat dry with a clean tea towel. Transfer to a medium-sized stainless steel bowl. Pour vinegar onto vegetables, pressing them down into the vinegar. Cover with a dampened cloth and refrigerate for 12 hours.
- Squeeze liquid from the vegetables and transfer them to another medium-sized bowl. Toss with garlic, parsley and hot pepper flakes. Add half the oil and toss again.
- Transfer the marinated vegetables to small, sterilized canning jars. Pour in just enough oil to cover the vegetables. Screw lid on tight and refrigerate for at least one day before serving, or store in the fridge for up to three months.
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