QUICK PICKLED ZUCCHINI RECIPE
These are similar to refrigerator pickles except they are zucchini! It's brilliant and delicious! The zucchini stay crisp to the bite even after marinating. Pair them with potatoes and steak for an amazing dinner. My husband came up with this idea when trying to figure out what else we could do with the massive amounts of zucchini in our house this time of year. We think you'll love these pickled zucchini! And do let me know what you're doing with your zucchini!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 12
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.
ZUCCHINI PICKLES
A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.
Provided by c@lover
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT35m
Yield 96
Number Of Ingredients 10
Steps:
- Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
- Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
- While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.
Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 4.5 g
QUICK-PICKLED ZUCCHINI SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar.
- Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill.
- To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature.
- (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.)
PICKLED ZUCCHINI RIBBONS
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 quarts
Number Of Ingredients 9
Steps:
- Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
- Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
- Rinse zucchini and onions well, and drain. Pat dry between paper towels.
- Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).
ZUCCHINI PICKLES
Preserve garden-fresh zucchini for longer by making crunchy zucchini pickles. -Susan Court, Pewaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield about 4 half-pints.
Number Of Ingredients 8
Steps:
- Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1772mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
GRANDMA'S PICKLED FRESH ZUCCHINI
Grandpa did the gardening, and oh what a gifted gardner, and grandma cooked up his magnificent bounty. Whenever the zucchini was taking over grandpa's vegetable patch, grandma would whip up this delicious, tangy side dish. It's a flavorful accompaniment to any grilled meat, a terriffic addition to your salad plate or antipasto platter, and its herbed-vinegary jolt will turn an ordinary panini or deli sandwich into something extraordinary! Grandma's storing trick: A Mason jar - She layered the zucchini slices horizontally in the jar and kept them refrigerated for up to 2 weeks.
Provided by Feast Your Eyes
Categories Greens
Time 35m
Yield 1 Pint
Number Of Ingredients 12
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.
Nutrition Facts : Calories 363.8, Fat 28.3, SaturatedFat 4, Sodium 72.7, Carbohydrate 27.5, Fiber 8.6, Sugar 12.5, Protein 8.7
QUICK ZUCCHINI PICKLES
An easy and flavourful recipe from The Canadian Living Test Kitchen from "Canadian Living Magazine" (July 2007).
Provided by blucoat
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, toss zucchini with salt ; let stand for 15 minutes.
- Drain and squeeze out liquid.
- Add vinegar, sugar, sesame oil, garlic, and hot pepper flakes. Toss to combine.
Nutrition Facts : Calories 51.5, Fat 2.7, SaturatedFat 0.4, Sodium 591.6, Carbohydrate 6.5, Fiber 1.3, Sugar 5.2, Protein 1.6
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