Crunchy Courgette Pickle Recipes

CRISPY DILL PICKLE RECIPE

Steps:

• Prepare jars - wash or sterilize them in the dishwasher - keeping them hot.
• Start water bath now - you want it close to the boiling point by the time you are ready to add your jars.
• Wash cucumbers - making sure to scrub the skin thoroughly.
• Cut off each end of the cucumber, and slice, dice or spear as desired.
• In a medium sauce pan, over medium high heat, bring vinegar, water and salt to a boil.
• In each jar, add 1 garlic clove, 1 teaspoon of dill seed, and 1/2 teaspoon of peppercorns to the bottom.
• Pack cucumbers tightly into each jar.
• Pour hot brine over cucumbers, leaving 1/4 inch head space at the top of each jar.
• Run a plastic utensil on the inside of the jar to release any air bubbles.
• Add 1/2 of a grape leaf on top of the cucumbers.
• Wipe top of jar with a clean damp cloth, add hot lid and band.
• Place in hot water bath and process for 10 minutes at a rolling boil. (Adjust time based on altitude as required)
• Remove jars with a jar lifter and place on a thick towel and let cool at room temperature for 24 hours.

CRUNCHY DILL PICKLES

Steps:

• Use dishwasher to wash and sanitize jars and rings, and line up on folding table
• Set aside rings and metal lids. Put each of the following in the bottom of each jar: 1 tablespoon minced garlic, a sprig of dill, a few slices of jalepeno
• Stuff each jar with cucumbers, leaving 1/2 inch of headspace at the top of each jar
• Boil rings and lids in a sauce pot. After boiling, remove from heat, but keep near. Do not drain from water.
• Boil vinegar, water, salt and sugar in turkey fryer pot.
• Once brine is boiling, use glass measuring cup to scoop out brine and pour over jars of pickles, As soon as brine is in jars, put lid and ring on each jar and tighten.
• At this point, you can either A) Flip jars over and leave untouched for 24 hours, or B) waterbath jars for 20 minutes. To water bath: place jars in stockpot on canning rack, fill stock pot to nearly completely covering jars. Waterbath for 20 minutes. Remove from water, let cool for 24 hours.

COURGETTE PICKLE

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.

CRUNCHY COURGETTE PICKLE

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.

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.

ZUCCHINI DILL PICKLES

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 DILL PICKLES

Steps:

• If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
• Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
• Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
• Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.

CLASSIC CRISP BREAD AND BUTTER PICKLES

Steps:

• Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
• Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
• Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner, adjusting for altitude.

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.

CRISP ZUCCHINI PICKLES

Steps:

• In a large mixing bowl or crock, combine all the vegetables, including the garlic.
• Sprinkle them with the salt; stir and let the vegetables stand three hours.
• Drain well.
• Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
• Stir in the vegetables and heat again to boiling.
• Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
• Pour in the hot liquid to within 1/2-inch of each top.
• Wipe off the tops and threads of the jars with a damp cloth.
• Put on prepared lids and seal as the manufacturer directs.
• Process in a boiling water bath for 15 minutes.