Freezer Bread Butter Zucchini Chips Recipes

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FREEZER BREAD & BUTTER ZUCCHINI CHIPS



Freezer Bread & Butter Zucchini Chips image

Make and share this Freezer Bread & Butter Zucchini Chips recipe from Food.com.

Provided by luvcookn

Categories     Spreads

Time 3h

Yield 4 cups

Number Of Ingredients 8

4 cups thinly sliced zucchini
1 onion, thinly sliced
1 1/2 teaspoons salt
1 1/4 cups white vinegar
1/2 cup sugar
1 teaspoon turmeric
1/2 teaspoon celery seed
1/4 teaspoon pepper

Steps:

  • Combine zucchini, onion and salt in large bowl.
  • Toss to mix and set aside for at least 2 hours.
  • Drain but do not rinse.
  • In non-reactive pan, combine vinegar, sugar, turmeric, celery seed, and pepper.
  • Heat just enough to dissolve sugar.
  • Pour over zucchini mixture. Toss to mix.
  • Pack into freezer containers.
  • Freeze up to 6 months.

Nutrition Facts : Calories 147.1, Fat 0.4, SaturatedFat 0.1, Sodium 889.7, Carbohydrate 33.2, Fiber 1.9, Sugar 28.6, Protein 1.9

FREEZER ZUCCHINI BREAD BATTER



Freezer Zucchini Bread Batter image

Make and share this Freezer Zucchini Bread Batter recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 1h30m

Yield 2 to 3 loaves.

Number Of Ingredients 11

4 cups zucchini, shredded
6 eggs
2 cups oil
2 teaspoons salt
3 cups brown sugar
6 teaspoons vanilla
6 cups flour
6 teaspoons cinnamon
1 cup nuts, chopped
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Steps:

  • Put all in a processor and blend well.
  • Line loaf pans (9x5) with plastic and fill loaf pan 2/3 full.
  • Freeze.
  • Remove from pans and wrap in plastic.
  • To bake, remove plastic and thaw out.
  • Add 1/2 tsp soda and 1/2 teaspoons baking powder per loaf.
  • Grease pan and pour in batter.
  • Bake at 350 approx 1 hour.

Nutrition Facts : Calories 5258, Fat 272.5, SaturatedFat 42.6, Cholesterol 634.5, Sodium 3563.1, Carbohydrate 641.5, Fiber 22.7, Sugar 328.9, Protein 72.7

FREEZER BREAD & BUTTER PICKLES



Freezer Bread & Butter Pickles image

Make and share this Freezer Bread & Butter Pickles recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 50m

Yield 3 cs.

Number Of Ingredients 9

4 cups thinly-sliced cucumbers, 3/16 inch thick
1 cup thinly-sliced onion
1 sweet red pepper, thinly sliced
2 teaspoons pickling salt
1 1/2 cups cider vinegar
2/3 cup sugar
1 teaspoon mustard seeds
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric

Steps:

  • Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.
  • Sprinkle with salt and mix well.
  • Let stand for 3 hours, stirring occasionally, drain.
  • Rinse twice and drain thoroughly.
  • Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.
  • Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.
  • Pour over the vegetables and mix well.
  • Pack the vegetables into small freezer containers.
  • Divide the liquid and pour it over the pickles.
  • Seal tightly and freeze.
  • Store the pickles in the freezer for up to 6 months.
  • Once thawed, use them within several days before they lose their crunch.

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