Quick Pickled Zucchini Or Yellow Squash Or Onion Or Bell Pepper Recipes

QUICK PICKLED ZUCCHINI RECIPE

Steps:

• Steam sterilize your clean jar: fill it with 1 cup boiling water, cover with lid and swirl boiling hot water inside the jar (use oven mitts to hold the jar and swish carefully so you don't burn your hands or drop the jar (do it over the sink; just in case). Drain the water completely.
• In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.
• Slice zucchini into 1/3" thick rings, discard the ends. Layer zucchini slices tightly, sprinkling dill and parsley between each layer. Pack the zucchini down with a clean cooking utensil if needed. Top with any remaining dill and parsley.
• Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.
• Cover tightly with lid and let the jar cool to room temperature on the counter then refrigerate overnight. From the time you pour in the water, it should marinate a minimum of 12 hours. Stays good in the fridge for 5-7 days.

QUICK PICKLED ZUCCHINI OR YELLOW SQUASH OR ONION OR BELL PEPPER

Steps:

• Mix sugar, salt, vinegar and chosen spice.
• Add zucchini (or other veggies). Be sure veggies are covered, if not adjust.
• Let the flavors develop for at least 3 hours in the fridge.
• This keeps very well in the fridge.
• If you are doing a big batch, consider freezing after the 3 hours.
• If you do a bunch of small zip locks or container you will be able to take just enough out at one time.
• If in zip locks, you can lay them out to freeze and then put a bunch in a larger zip lock for easy handling in the freezer.
• Remember to mark them, especially if you do a bunch of different spice mixes.
• If you make cucumbers, test freeze them. I am not sure they would freeze well.

GMARIE'S SQUASH PICKLES

Steps:

• 1. Clean and slice both squash into 1/4 inch thick slices
• 2. Slice onion into 1/4 rings
• 3. Clean and seed peppers and chop into 1x1 chunks or 1 inch wide long strips
• 4. IF MAKING HOT PICKLES: Clean Jalapenos and remove seeds according to how hot you want your pickles. Less Hot? Take out more seeds. More Hot? Leave in more seeds. Want just a Mild Jalapeno tasting pickle? Take out all seeds and veins.
• 5. In a very large strainer layer half the squash, onions, peppers and Jalapenos if using them and sprinkle with 3 tbs of the Kosher salt.
• 6. Repeat this again and sprinkle with remaining Kosher Salt.
• 7. Let the salted vegetables set for at least 2 hours. This is to remove water from them so when Brine is poured over them they can soak it up. This step is a MUST :)
• 8. After vegetables have set mix your Brine
• 9. Add all ingredients to a large non-reactive pot. (Any pot that is NOT Aluminum)
• 10. Stir Brine until all the sugar is melted and it starts to boil.
• 11. Once it starts to boil reduce heat to simmer.
• 12. Place an equal mix of squash, onions and peppers IF using pickle crisp sprinkle pickle crisp over mix in mason jar or in a safe container (my best friend makes this recipe and she uses a large left over plastic Coffee Mate Creamer can) Well I think she uses 3 of them and stores them in her fridge) So for storage and not canning use anything you like just make sure it will not melt when Brine is poured over the pickles.
• 13. IF CANNING: Process jars according to manufactures directions. Heat Hot Water Bath Pot (Canning Pot) to Boil and then reduce heat to Medium High. (When you process you want your water right at boiling but not boiling) **Quick Tip: Run jars through dish washer on Pot Scrub or Long Cycle and on Heated Dry. Use whlie they are in the drying phase Fill jars with equal amounts of squash mix and press down firmly leaving 1 inch head space. I use Ball 1 1/2 Pint Wide Mouth. Any pint size and up will work BUT as with any large slice the Wide Mouths are going to give you the best results because they are so much easier to pack. Wash seals to jars and rinse very well in hot water. Heat seals by placing in a bowl of hot water from your canner water.
• 14. Ladle Brine over squash mix in jars or your choice or storage container. Making sure you get your seeds and spices roughly equal between your jars or containers.
• 15. IF NOT CANNING: let set until room temperature and then place in fridge for up to 4 weeks.
• 16. CANNING: Wipe rims of jars and add seals and rings and place in hot water bath for 10 minutes. Remove to a towel and let cool without touching or bumping the seal will "pop" and that is when you know you have a good seal. this will take from 5 mins to 5 hours lol not sure why. I leave mine until they are completely cool.
• 17. And Lunch Is Served! After I wrote this I had to have a ham sammy stuffed with my pickles LOL YUMMMMMM

PICKLED SQUASH

Steps:

• In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
• Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
• Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.