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
BREAD & BUTTER ZUCCHINI PICKLES
I have an abundance of yellow and green zucchini squash and I decided to pickle some of it. A friend gave me a recipe for bread and butter pickles, so I adapted the recipe and used it to make zucchini pickles. The pickled zucchini turned out to be delicious. I am going to make one or two more batches of it while the zucchini...
Provided by J. White Harris
Categories Vegetable Appetizers
Time 2h
Number Of Ingredients 11
Steps:
- 1. Slice zucchini, onions, peppers, and garlic.
- 2. Add salt and ice.
- 3. Mix thoroughly and let stand 4 hours.
- 4. Drain off water and ice then rinse thoroughly, several times.
- 5. Combine remaining ingredients and pour over vegetables.
- 6. Heat just to a boil.
- 7. Seal in hot sterilized jars.
- 8. Process 7 to 10 minutes in hot water bath.
ZUCCHINI BREAD AND BUTTER PICKLES
Make and share this Zucchini Bread and Butter Pickles recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 40m
Yield 8 pints
Number Of Ingredients 7
Steps:
- Thinly slice the zucchini and onions.
- Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
- Cook for 5 minutes, then add zucchini and onions and return to a boil.
- Remove from heat.
- Pack mixture into sterilized pint jars, leaving 1/2" headspace.
- Adjust caps.
- Process in a water bath canner for 10 minutes.
- When cool, check jars for proper seal; refrigerate any that do not seal promptly.
- Store others in a cool, dry place; pickles taste best after aging several weeks.
Nutrition Facts : Calories 484.2, Fat 1.3, SaturatedFat 0.3, Sodium 1191.9, Carbohydrate 114.6, Fiber 4, Sugar 108.9, Protein 4.1
CUCUMBER N ZUCCHINI BREAD N BUTTER PICKLES
Make and share this Cucumber N Zucchini Bread N Butter Pickles recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 40m
Yield 3 pints, 30 serving(s)
Number Of Ingredients 13
Steps:
- Wash cucumbers and zucchini and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight.
- Prepare the boiling water bath. Add water to a large canner with rack and heat to about 180°. The water should be high enough to be at least 1 inch above the filled jars.
- Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
- Drain the cuke/zuke mixture in a large colander and rinse with cold water.
- Mix nigella seeds, mustard seeds,, dill seeds and distribute among the jars.
- Place garlic, one leaf per jar if using (for crispness).
- In a large pot (nonreactive) over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in prepared jars. Ladle the hot liquid into jars.
- With a clean damp cloth wipe the rims of the jars then cover with 2-piece jar lids. Adjust the screw on rings firmly but do not over-tighten.
- Place filled in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling for 10 minutes.
- Lift the jars out of the water and place on a rack to cool for 12-24 hours. Remove rings and label. Give it a week for flavors to meld.
- .
Nutrition Facts : Calories 77.3, Fat 0.1, Sodium 1258.7, Carbohydrate 18.6, Fiber 0.3, Sugar 17.4, Protein 0.3
ZUCCHINI BREAD AND BUTTER PICKLES
I found this on Taste and have made it a couple of times in an effort to use some of the tons of zucchini we have available right now. It's a great recipe! The three hours salting of the zucchini isn't included in the prep time.
Provided by JustJanS
Categories Vegetable
Time 33m
Yield 8 250ml jar
Number Of Ingredients 9
Steps:
- Slice zucchini diagonally into 5mm-thick slices (if you have a mandolin with a waffle-cutter attachment, you can use this to slice). Cut onions in half and, using a knife, thinly slice. Place vegetables in a bowl. Add salt and toss well to combine. Cover and refrigerate for 3 hours.
- Drain vegetables. Rinse very well under running water, then drain. Pat dry with paper towels then transfer to a clean stainless steel or heatproof glass bowl.
- Place remaining ingredients in a stainless steel saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil and simmer for 3 minutes. Immediately pour mixture over vegetables.
- Divide among sterilised jars and seal while hot. Cool to room temperature then store in the fridge for 2 days before eating, or for up to 2 months.
Nutrition Facts : Calories 254.3, Fat 1, SaturatedFat 0.2, Sodium 3569.7, Carbohydrate 58.1, Fiber 2.7, Sugar 53.3, Protein 2.7
BREAD-AND-BUTTER PICKLES (CUKES OR SUMMER SQUASH)
Since I've got 9 zucchini plants getting busy in the garden, the crispy version of this recipe intrigues me. Off to find pickling lime in the am. This recipe is from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) The document has detailed information on water bath processing times & when low temp pasteurization can be used in certain recipes to get firmer, more appealing product so I have included the web address as well rather than copy all it it. http://www.arizonafreepress.com/survival/canning/utah_can_guide_06.pdf
Provided by Busters friend
Categories Summer
Time 12h20m
Yield 8 pints
Number Of Ingredients 9
Steps:
- Wash cucumbers or squash. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
- Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling.
- Fill pint jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process 10 minutes for under 1000 foot elevation, 15 minutes for 1000 to 6000 foot elevation & 20 minutes for over 6000 foot elevation or use low-temperature pasteurization treatment referenced in recipe description.
- Variation for firmer pickles:
- Wash cucumbers. Cut 1/1 6-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution.
- Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well.
- Procede as with step #2 above.
Nutrition Facts : Calories 596, Fat 1.7, SaturatedFat 0.2, Sodium 7089.7, Carbohydrate 143.1, Fiber 4.7, Sugar 125.2, Protein 4.7
ZUCCHINI BREAD AND BUTTER PICKLES
Make and share this Zucchini Bread and Butter Pickles recipe from Food.com.
Provided by Jen in Victoria
Categories Vegetable
Time 1h15m
Yield 8 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place a large colander or sieve over a large bowl. Place the zucchini and onion slices in the colander, sprinkle with salt and toss with your hands. Let sit for 30 minutes to allow the salt to extract excess moisture. Rinse the zucchini and onion under cold running water. Spread out on a clean dishtowel and pat dry.
- Prepare your jars for canning: wash jars well in dish soap, rinse and place right side up in a large pot in water to completely cover by 1"-2". Bring water to a boil. Reduce heat to a low and simmer, covered, at least 10 minutes. Leave the jars in simmering water until you are ready to fill them.
- Prepare lids: wash and rinse the flat lids and the round screw-on bands. Set bands aside; place the lids in a small pan and cover with boiling water. Simmer for 5 minutes; let lids rest in the hot water until ready to use.
- Place a large, heavy pot on the stove top. Put in the vinegar, sugar, celery seed, mustard seed and turmeric. Turn heat to medium high and stir while bringing to a boil. The sugar will be completely dissolved.
- Add the zucchini and onions. Stir gently and cook for 10 minutes. The zucchini and onions will become limp.
- Remove the jars from the hot water using tongs. Do not pour out the hot water from the pot; this water will be used for the hot-water bath. Ladle the hot pickles into the hot jars, leaving 1/2" space at the top. Take the clean lids from their sterilizing water and place lids on the jars, rubber side down. Screw the bands on the lids until hand-tight. Using tongs, lower the filled, sealed jars into the hot water. Bring to a boil and process in the boiling water bath for 10 minutes.
- Remove the jars and let them cool on the countertop. As they cool you will hear a pop from each jar. When cool the center of the lids will be rigid and not flex when you push down on them.
SUMMER SQUASH BREAD AND BUTTER PICKLES
Categories Condiment/Spread Onion Zucchini Summer Yellow Squash Gourmet
Yield Makes 6 (1-pint) jars
Number Of Ingredients 13
Steps:
- Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
- Sterilize jars and lids .
- Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
- Cut a lengthwise slit in each chile (don't cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert.
- Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
- Seal, process, and store filled jars , boiling pickles in jars 20 minutes.
- Let pickles stand in jars at least 1 week for flavors to develop.
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BREAD AND BUTTER ZUCCHINI PICKLES | BETTER HOMES & GARDENS
From bhg.com
5/5 (6)Total Time 3 hrs 10 minsServings 5Calories 41 per serving
- Wash zucchini. Slice off the stem and blossom ends. Cut zucchini crosswise into 1/4-inch-thick slices. Measure 12 cups zucchini slices.
- In an extra-large nonmetal bowl, combine the 12 cups zucchini and the 1 cup onion slices. Sprinkle with salt; toss gently to coat. Top with 2 inches of crushed ice. Weight down mixture with a heavy plate. Allow to stand at room temperature for 2 hours.
- Remove any remaining ice from zucchini mixture; transfer zucchini mixture to a colander set in a clean sink and drain.
- In a 5- to 6-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to boiling, stirring until sugar dissolves. Add zucchini mixture. Return to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 5 minutes.
ZUCCHINI BREAD AND BUTTER PICKLES - HEALTHY CANNING
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4.1/5 (16)Total Time 1 hr 5 minsCategory PicklesCalories 35 per serving
BREAD AND BUTTER ZUCCHINI PICKLES RECIPE - FOODAL
From foodal.com
Reviews 14Category PicklesCuisine CondimentsTotal Time 2 hrs 30 mins
- First, take the zucchini and onions and sprinkle with pickling salt. Toss together in a bowl or saucepan and cover with ice cubes. Put about an inch of cold water into the pan and set aside for an hour or two. While that’s soaking, sterilize the canning jars by putting them (clean) into a 250 F oven for 10 minutes (without lids).
- Mix the water, vinegar, salt and sugar together in a pot and heat until the sugar and salt dissolve. This is called the brine.Once the zucchini have soaked long enough, drain them but don’t rinse much. Place into a stockpot along with the dill, garlic, seeds and warm to hot brine.
- Bring to a boil and let boil a few minutes. Also get the canning lids in some hot water to soften the seal.
- When the zucchini have changed color but are still firm, remove from heat. Using a slotted spoon, ladle them into the sterilized canning jars. Pour enough brine in to fill to the top (but leave about 1/2″ of headspace). Hand-tighten the lids and place the jars into a canner full of hot water.
BREAD-AND-BUTTER ZUCCHINI PICKLES RECIPE | FOOD & WINE
From foodandwine.com
4/5 Category VegetablesServings 1Total Time 1 hr 30 mins
- In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.
- Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
- Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
QUICK ZUCCHINI BREAD-AND-BUTTER PICKLES
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- Prepare vegetables:-Slice zucchini into thin slices.-Slice onion into strips lengthwise (not rings) - cut in half lengthwise then into long strips-Seed and dice the bell pepper.
THE BEST QUICK REFRIGERATOR BREAD AND BUTTER ZUCCHINI PICKLES
From montanahappy.com
4.5/5 (10)Category RecipesCuisine PicklesTotal Time 24 hrs 15 mins
- Over medium heat, toast the mustard seeds and celery seeds in a heavy skillet, stirring often until fragrant (about 3-4 minutes)
- Over medium heat, in a nonreactive saucepan, combine the sugar, vinegar, toasted seeds, salt, turmeric, pepper, and dill. Bring the mixture to a boil, stirring to dissolve the sugar.
FARMBAR PORK BURGERS WITH BREAD-AND-BUTTER ZUCCHINI PICKLES
From foodandwine.com
3/5 Total Time 30 minsServings 6
- Light a grill or preheat a grill pan. In a large bowl, gently mix the ground pork with the chorizo, ricotta and capers. Form the meat into six 3/4-inch-thick patties and season lightly with salt and pepper.
- Grill the burgers over moderately high heat, turning once, until lightly charred and cooked through, about 10 minutes; top the burgers with the cheddar during the last minute of grilling and let melt. Transfer the burgers to a work surface and let rest for 5 minutes.
- Spread mayonnaise and ketchup on the buns and set the burgers on the bottom halves. Top with the pickles and lettuce and close the burgers; serve right away.
BREAD AND BUTTER ZUCCHINI PICKLES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.9/5 (14)Total Time 40 minsCuisine American, Preserves, VegetarianCalories 74 per serving
- Begin by sterilizing 4 500ml jars. To sterilize your jars, wash the jars well in hot, soapy water. Rinse the soap off in hot running water and place the clean jars into a large pot of water. Be sure that the jars are fully submerged right side up. Turn the heat to medium-high and allow the jars to sit in the water until the water comes to a boil. Once the water is boiling, time the jars for at least 5 minutes. Reduce the heat to simmer and leave the jars in the pot until you're ready to use. When removing the jars, avoid contact with the inside of the jar when removing it from the pot or when filling it with the ingredients. To sterilize the seals and lids, wash them as you did the jars, and boil water in your kettle. Pour the boiled water into a clean bowl and drop the seals and lids into the water. Be sure the lids and seals and completely submerged.
- Next, in a sauce pan, combine the vinegar and honey. Over medium heat, stir until the honey has dissolved and the mixture is steaming.
- Add the zucchini, red bell pepper, and onion to the brine. Stir to combine and boil together for 5 minutes. Stay close by and don't let the pot bubble over - this liquid has to be saved and used later.
ZUCCHINI BREAD AND BUTTER PICKLES - SIDEWALK SHOES
From sidewalkshoes.com
5/5 (1)Total Time 55 minsCategory CondimentCalories 68 per serving
- Prepare a boiling water bath and 4 half-pint jars (I always do one or two extra to play it safe - and I did end up getting 5 jars full) according to canning water bath processing instructions.
- In a medium saucepan, combine the vinegar and honey. Heat until the honey is dissolved and add the mustard seeds, celery seeds, chile flakes, cumin and sea salt. Bring it to a rolling boil and add the zucchini, red bell pepper, and onion. Stir and cook until everything is heated about 5 minutes.
- Using tongs, divide the vegetables between the jars and top with the brine. Leave a 1/2 inch head space. After all the jars are full, use a wooden chopstick to gently move around the vegetable and dislodge any air bubbles, add more brine if necessary. Wipe the jar rims and add the lids and bands (again read canning processing instructions). Process in a boiling water bath for 10 minutes.
- Remove and listen for that satisfying ping. Let just sit undisturbed for 24 hours before storing. Let the pickles cure for at least a week before eating.
ZUCCHINI BREAD AND BUTTER PICKLES - HOMESTEADING WHERE YOU ARE
From homesteadingwhereyouare.com
Cuisine AmericanCategory Snack
- Slice the zucchini into even pieces. Using a mandolin is the easiest way to get even slices;you can also make spears if you want. Slice up the onions and place them in a large bowl. Put salt over the top, cover with ice, and let stand for 3 hours.
- In a large stockpot, combine the vinegar, sugar, and spices. Heat up on medium-high, and bring to a boil.
- Once the liquid is boiling, put in the zucchini and onion slices. Return to a boil, reduce heat, and let simmer for 15 minutes. Stir frequently.
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