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
SPICY ZUCCHINI REFRIGERATOR PICKLES
These kicky pickles are the perfect way to use up some of summer's zucchini bounty. Garlicky, dill-y, and a good touch of heat thanks to red pepper flakes. Plus, they're so easy. SO. Easy.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 9
Steps:
- Wash and dry a pint-sized glass jar with airtight lid. I used a Weck jar.
- Cut the zucchini into 1/4-inch slices. Place in jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
- Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
- Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours.
- Open and serve.
- These keep 7-10 days in the fridge (that's as long as I've had them before they were all gone); but some sources say refrigerator pickles can last up to a month or more.
EASY REFRIGERATOR PICKLES
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
REFRIGERATOR PICKLED ZUCCHINI RIBBONS RECIPE
Refrigerator Pickled Zucchini Ribbons, an easy (and tasty!) pickled zucchini recipe that's ready in just a few hours in the refrigerator.
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 2h20m
Number Of Ingredients 9
Steps:
- Cut zucchini into thin strips: Using a knife or mandolin, cut zucchini into long strips after washing.
- Prepare the pickling jar: Add cut zucchini to a large jar and add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
- Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the zucchini. Close the lid on the jar tightly.
- Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the zucchini slices pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled zucchini are good up to one month in the refrigerator.
Nutrition Facts : ServingSize 1 g, Calories 40 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, Sodium 882 mg, Fiber 2 g, Sugar 3 g, SaturatedFat 1 g, UnsaturatedFat 2 g
REFRIGERATOR PICKLED ZUCCHINI RECIPE
Zucchini sliced into ribbons, with the help of some brine make the most delicious Refrigerator Pickled Zucchini you have ever tasted. Super easy, even a novice can make these quick pickles in no time.
Provided by Gloria Duggan | Homemade & Yummy
Categories Condiment
Time 20m
Number Of Ingredients 6
Steps:
- Wash jars and lids with hot soapy water and rinse well.
- You can also then pour boiling water into the jars to ensure all the soup is out.
- Let air dry, or dry with a cloth.
- Wash and dry zucchini.
- Slice into ribbons.
- Place in a colander, sprinkle with salt, mix with your hands to distribute.
- Let sit for 10-15 minutes to drain excess liquid.DO NOT RINSE (that is why I did not add salt to the brine).
- Place zucchini ribbons in a kitchen towel, and squeeze to drain the liquid.
- Pack tightly into jars, leaving a bit of room at the top.
- Combine vinegar, water, sugar and pickling spice into a small pot.
- Bring to a boil, and boil for about 2 minutes (to dissolve the sugar).
- Remove from heat, and let cool for a couple of minutes.
- Pour over the zucchini ribbons in the jar. (I used a knife to move the zucchini a bit so the brine could get all the way down and around the zucchini.)
- Be sure to add some of the pickling spice throughout the jar.
- Tap the jar slightly to release any air bubbles. You will likely be able to add a bit more brine to the jar at this point.
- Tightly seal.
- Let cool to room temperature, then place in the refrigerator.Let sit in the fridge for at least 24 hours (the longer the better).
Nutrition Facts : Calories 13 kcal, Carbohydrate 2 g, Sodium 119 mg, Sugar 2 g, ServingSize 1 serving
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