Quick Carrot And Zucchini Pickles Spiralized Recipes
QUICK CARROT AND ZUCCHINI PICKLES (SPIRALIZED)
Quick Carrot and Zucchini Pickles are fantastic on burgers, sandwiches, and wraps. They are also brilliant in salads and they are quick and easy to make.x
Provided by Sara McCleary
Categories Side
Time 4h15m
Number Of Ingredients 6
Steps:
- Place water, sugar, vinegar and salt in a saucepan. Over a medium heat dissolve the sugar and bring to the boil. Remove from heat.
- Spiralize carrot and zucchini and place in a clean glass jar.
- Pour pickling mixture over the zucchini and carrot, making sure the mixture covers them completely.
- Leave the jar to cool for 3 - 4 hours and then place in the fridge. Leave pickles to chill for at least an hour before serving. Pickles can be kept in the fridge for a week.
Nutrition Facts : Calories 91 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
ZUCCHINI AND CARROT PICKLES
Make and share this Zucchini and Carrot Pickles recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cut Zucchini into 2 x 1/2 inch sticks (1 cup) Cut Carrots into 2 x 1/2 inch sticks (1 cup)
- Combine soy sauce, vinegar, mustard seeds, chili pepper, ginger and garlic in a small bowl.
- Place zucchini and carrots in a shallow dish or bowl and pour marinade over them.
- Cover and chill at least overnight, stirring occasionally.
Nutrition Facts : Calories 82, Fat 1, SaturatedFat 0.1, Sodium 584.1, Carbohydrate 16.4, Fiber 4.9, Sugar 7.6, Protein 4.5
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PICKLED ZUCCHINI AND CARROTS - WEEKEND AT THE COTTAGE
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Cuisine CondimentsCategory CondimentsServings 6Total Time 2 hrs 10 mins
- Toss julienned strips of zucchini and carrot in salt. Transfer to a stainless colander resting in a bowl. Cover with dampened paper towel and refrigerate for 12 hours.
- Rinse vegetables under cool water and pat dry with a clean tea towel. Transfer to a medium-sized stainless steel bowl. Pour vinegar onto vegetables, pressing them down into the vinegar. Cover with a dampened cloth and refrigerate for 12 hours.
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