COURGETTE PICKLE
Courgette pickle is in essence slices of courggettes that sit in a jar of a spiced vinegar solution. A versatile side dish which stores very well. Enjoy!
Provided by Michelle Minnaar
Categories Side Dish
Time 40m
Yield 20
Number Of Ingredients 10
Steps:
- Place the thinly cut courgette slices in salted, ice water and let them soak for 1 hour.
- Place the vinegar, salt, fennel, mustard, celery salt, turmeric and sugar in a saucepan and bring it to a boil.
- Remove the pickling sauce from the heat and let it cool down.
- Drain the courgettes and dot dry with a paper towel.
- Place the courgette and onions in a large, about 1ℓ (4 cups) sterilised jar, then pour in the pickling sauce.
- Close the lid and give a shake to mix the ingredients.
- Place in the fridge and leave for 3 weeks to mature.
Nutrition Facts : ServingSize 1 serving, Calories 44 calories, Sugar 8.5 g, Sodium 574 mg, Carbohydrate 9.8 g
CRUNCHY COURGETTE PICKLE
Try this fresh, sharp pickle with cold poached salmon, burgers off the barbecue or just buttered bread
Provided by Good Food team
Categories Buffet, Condiment
Time 20m
Yield Makes 1 litre
Number Of Ingredients 10
Steps:
- Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt. Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.
- Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.
- Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.
Nutrition Facts : Calories 6 calories, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.25 milligram of sodium
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
COURGETTE PICKLE
Use in-season courgettes in this quick pickle this summer - stuff the tangy veg into sandwiches or burgers, or enjoy with a cheese and charcuterie board
Provided by Adam Bush
Time 10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pack the courgette slices into a large jar or bowl along with the garlic and dill. Put the coriander seeds, peppercorns and chilli flakes in a small dry pan over a low heat. Cook for 1-2 minutes or until fragrant, then use a pestle and mortar to crush lightly. Tip into the jar or bowl.
- Measure the sugar into the same small pan with a pinch of salt and 3 tbsp of water. Cook over a low heat until the sugar has dissolved, then add the vinegar and remove from the heat. Pour this over the courgettes, then shake or mix well and cool. Chill for 30 minutes or longer if you can - the pickle will only get better with time.
Nutrition Facts : Calories 82 calories, Fat 0.6 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 16.7 grams carbohydrates, Sugar 16.3 grams sugar, Fiber 1.6 grams fiber, Protein 1.7 grams protein, Sodium 0.1 milligram of sodium
SWEET AND SOUR ZUCCHINI PICKLES
Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas
Provided by Taste of Home
Time 1h10m
Yield about 6 pints.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ZUCCHINI PICKLES
Preserve garden-fresh zucchini for longer by making crunchy zucchini pickles. -Susan Court, Pewaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield about 4 half-pints.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1772mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
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