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.
ZUCCHINI DILL PICKLES
Provided by Kevin West
Categories Side Low Fat Vegetarian Backyard BBQ Spice Zucchini Summer Healthy Vegan Dill Coriander Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
- Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
- Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
- Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.
JUDY'S ZUCCHINI PICKLES
These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Caf; in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Zucchini Recipes
Yield Makes about 2 pints
Number Of Ingredients 8
Steps:
- Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
- Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
- In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
- Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.
SWEET AND SOUR ZUCCHINI PICKLES
Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas
Provided by Taste of Home
Time 1h10m
Yield about 6 pints.
Number Of Ingredients 7
Steps:
- Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly., In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ZUCCHINI DILL PICKLES
When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's the secret to long-lasting snap.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 1h35m
Yield 1 quart
Number Of Ingredients 10
Steps:
- In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
- In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.
SWEET CHUNK ZUCCHINI PICKLES
Sweet and mildly spicy zucchini pickle chunks that I grew up with from Grandma. Takes several days but well worth it.
Provided by bljersey
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT4h15m
Yield 50
Number Of Ingredients 8
Steps:
- Place the zucchini into one gallon water in a large bowl. Stir in the pickling lime, and let stand for 24 hours. Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain.
- Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Cover and rest the zucchini for 24 hours. Bring the zucchini mixture to a simmer over medium heat for 35 minutes. Allow to cool.
- Sterilize about 10 pint-sized jars and lids in boiling water for at least 5 minutes. Divide and pack the zucchini mixture evenly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. 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. Store in the refrigerator.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 33.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 101.7 mg, Sugar 32.6 g
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.
ZESTY ZUCCHINI PICKLES
Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats.
Provided by Rita1652
Categories Onions
Time 3h30m
Yield 6 1 cups, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours.
- Drain into a colander and rinse well under running cold water.Drain well.
- In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour.
- Prep your jars I used 6 - 8 ounce jars. And prepare the water bath.
- Bring the infused vinegar to a boil.
- Add the drained veggies bring to a boil and for 5 minutes.
- Pack into jars leaving 1/2 head space.
- Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
- Wipe rims clean and top with lids and bands. screw to finger tip tight.
- Place jars in boiling water bath with at least 1 inch covering the jars.
- Bring back to a boil , cover and boil for 15 minutes.
- Turn of flame remove lid and rest for 5 minutes.
- Remove jars without tipping and place in a draft free place till cool.
- Remove bands and store in a cool dark place.
Nutrition Facts : Calories 104.5, Fat 0.2, Sodium 1577.7, Carbohydrate 24.5, Fiber 0.6, Sugar 23.2, Protein 0.6
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
HOT AND SPICY ZUCCHINI PICKLES
From yahoo group files "These perky pickles are crisp and tangy, with a little punch. Add them to a crudités platter to liven up the party, or serve alongside a simple sandwich."
Provided by dicentra
Categories Vegetable
Time 30m
Yield 6 pints
Number Of Ingredients 9
Steps:
- Trim ends from zucchini and cut into 4 x 1/2 x 1/2" sticks, or the length that will fit in jars allowing for 1" headspace, discarding any pieces that are just the interior seed portion.
- In a large non reactive bowl, layer zucchini, ice cubes and salt, using about 1/3 of each layer. Add cold water to cover by about 1". Place a plate on top to weigh down zucchini. Cover and let stand at a cool room temperature for 3 hours.
- Meanwhile prepare jars, lids and bands.
- In a colander, working in batches, drain zucchini well and set aside.
- In a saucepan, combine sugar, vinegar and 2 cups water. Bring to a boil over medium heat, stirring often until sugar is dissolved. Boil for 1 minute. Reduce heat to low and keep liquid hot.
- Working with one jar at a time, pack zucchini and 1/6 of the hot pepper strips into each prepared jar, leaving 1" headspace.
- Add 1 bay leaf and 1/2 tsp mustard seeds. Pour in hot pickling liquid, leaving a 1/2" headspace. Check for air bubbles and adjust headspace if needed by adding more pickling liquid.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
FRIED PICKLED JALAPEñOS WITH ZESTY LIME RANCH
These fried pickled jalapenos are light, tender, and oh-so-crunchy. The sauce is cool and fresh, so the two together are the perfect combo! The perfect party appetizer. Inexpensive, easy, and fast to make. Great with a cold beer!
Provided by NicoleMcmom
Categories Jalapeno Pepper Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
- Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
- Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
- Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
- Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.
Nutrition Facts : Calories 666.7 calories, Carbohydrate 15.3 g, Cholesterol 5.1 mg, Fat 68 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 11.8 g, Sodium 505.1 mg
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