Freezer Bread Butter Zucchini Chips Recipes
FREEZER BREAD & BUTTER ZUCCHINI CHIPS
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
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
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
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
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
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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