Zucchini And Carrot Pickles Recipes

QUICK CARROT AND ZUCCHINI PICKLES (SPIRALIZED)

Steps:

• Place water, sugar, vinegar and salt in a saucepan. Over a medium heat dissolve the sugar and bring to the boil. Remove from heat.
• Spiralize carrot and zucchini and place in a clean glass jar.
• Pour pickling mixture over the zucchini and carrot, making sure the mixture covers them completely.
• Leave the jar to cool for 3 - 4 hours and then place in the fridge. Leave pickles to chill for at least an hour before serving. Pickles can be kept in the fridge for a week.

GLAZED ZUCCHINI AND CARROTS

Steps:

• Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
• Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

ZUCCHINI AND CARROT A SCAPECE

Steps:

• Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
• Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS

Steps:

• Heat olive oil in a large skillet over moderate heat.
• Add carrots, zucchini and garlic.
• Cook, stirring occasionally, for about 5 minutes or until just barely tender.
• Season with salt and pepper.
• Stir in fresh herbs.
• Serve immediately.

ZUCCHINI PICKLES

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.

ZUCCHINI CARROT FRITTERS RECIPE BY TASTY

Steps:

• Mash chickpeas with a fork in a large bowl. Set aside.
• Grate zucchini. Place in a clean dish towel or cloth.
• Grate carrots. Place in a clean dish towel or cloth with zucchini.
• Squeeze out as much moisture as possible.
• Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
• Stir until completely combined.
• Heat olive oil in a large skillet on medium heat.
• Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
• Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
• Serve with a dollop of plain greek yogurt and diced green onion.
• Enjoy!

CARROT AND ZUCCHINI LATKES RECIPE

Steps:

• Grate carrots, zucchini and onions using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour and pepper; mix well.
• Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining vegetable mixture.
• Serve topped with sour cream. Sprinkle with chives.

ZUCCHINI AND CARROTS WITH FRESH HERBS

Steps:

• Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
• Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

ZUCCHINI AND CARROT PICKLES

Steps:

• Cut Zucchini into 2 x 1/2 inch sticks (1 cup) Cut Carrots into 2 x 1/2 inch sticks (1 cup)
• Combine soy sauce, vinegar, mustard seeds, chili pepper, ginger and garlic in a small bowl.
• Place zucchini and carrots in a shallow dish or bowl and pour marinade over them.
• Cover and chill at least overnight, stirring occasionally.

PICKLED BABY CARROTS AND ZUCCHINI

Steps:

• In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.
• In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.
• To Sterilize Jars And Glasses For Pickling:
• Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)

CARROT ZUCCHINI SAUTE

Steps:

• In a large nonstick skillet, saute carrots in oil for 10 minutes. Add zucchini; saute 10 minutes longer or until vegetables are crisp-tender. Sprinkle with vinegar, Italian seasoning and salt; toss.