Quick Pickled Zucchini And Red Onions Recipes

QUICK-PICKLED ZUCCHINI

Steps:

• In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
• Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
• Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

PICKLED ZUCCHINI AND ONIONS

Steps:

• In a large saucepan, combine vinegar, sugar, bay leaves, salt, and oregano. Cook over high heat until sugar is dissolved, about 3 minutes.
• Pour mixture over zucchini and onions. Let cool completely; refrigerate in an airtight container at least 3 hours.

QUICK PICKLED ZUCCHINI AND RED ONIONS

Steps:

• Toss the zucchini, onion, and kosher salt together in a bowl, place the mixture in a colander or strainer and let sit for two hours to drain off any extra liquid.
• Place the zucchini and onions into a heat proof bowl or large measuring cup.
• Bring the cider vinegar, water, sugar, and pickling spice to a boil and pour it over the zucchini mixture. Let cool and then refrigerate for up to a week.

QUICK-PICKLED RED ONIONS

Steps:

• Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.