Grandmas Pickled Fresh Zucchini Recipes

GRANDMA MA'S FRENCH PICKLES

Steps:

• Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.
• Put the vinegar, 1 cup water, the sugar, mustard seeds and celery seeds in large pot. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.
• The pickles will keep, refrigerated, up to 2 weeks.

GRANDMA'S BEST ZUCCHINI BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
• Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GRANDMA'S PICKLED FRESH ZUCCHINI

Steps:

• Preheat oven to 475 degrees F.
• Scrub and trim the zucchini tops; cut crosswise into 1/4" - thick slices.
• In a mixing bowl, toss the zucchini with the olive oil; season with the onion powder, salt and pepper.
• Lay the zucchini slices on 2 large rimmed baking sheets without overlapping. Roast until zucchini are tender and undersides are a golden brown (about 10 - 12 minutes). Drain on a plate lined with paper towels; let cool.
• Transfer cooled zucchini to a mixing bowl; add the lemon juice, basil, parsley, garlic, lemon zest, and red pepper flakes (optional). Give a gentle toss, and set aside.
• In a small saucepan, bring the vinegar to a boil. Boil until reduced to 1/2 cup (about 2-3 minutes). Let cool a-bit.
• Pour the reduced-vinegar over the zucchini; gently fold until well coated.
• Lay several slices of the zucchini in the bottom of a Mason jar. Fill the center with more slices so that the layer is even. Continue layering until the jar is full. (The garlic slivers can be placed randomly in the layers of zucchini, or completely omitted.).
• Press down on the zucchini to compress it. Pour the remaining reduced- vinegar over the slices so it covers the top layer.
• Chill for a minimum of 4 hours (longer is better). Store in the refrigerator for up to two weeks.
• Serve chilled or at room temperature.
• COOK'S TIP: Try preparing eggplant and carrots in this same manner, DELICIOUS!
• COOK'S NOTE: Actual Preparation Time is 10 minutes plus chilling.

GRANDMA'S ZUCCHINI RELISH

Steps:

• Combine the vegetables with the salt in a large non-reactive bowl.
• Leave to sit overnight.
• Day 2: Rinse vegetables in cold water and drain well.
• Mix the sauce ingredients in a large pot and cook until mixture starts to thicken.
• Add the vegetables now.
• Cook for 30 minutes boiling slowly.
• Pack in hot, sterilized jar and seal.