Zucchini And Sweet Pepper Refrigerator Pickles Recipes
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 AND SWEET PEPPER REFRIGERATOR PICKLES
From B&G canning mag. Prep time include 3 hour soak time.bthese are to be chilled for1-2 days before eating.
Provided by Coppercloud
Categories Vegetable
Time 3h55m
Yield 5 Pints
Number Of Ingredients 8
Steps:
- In large bowl, combine zucchini, peppers and onion. Sprinkle with salt, toss gently. Add enough cold water to cover vegetables. Cover and stand at room temperature for 3 hours.
- Drain with colander and rinse with cold water. Drain.
- In large pot, combine vinegar, 3 cups water and sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat.
- Pack vegetables into sterlized pint jars. Poor hot vinegar mixture into jars. Cool 30 minutes, seal and label with date and store in fridge.
- Chill 1-2 days before eating. Stor in fridge up to one month.
Nutrition Facts : Calories 560.3, Fat 0.8, SaturatedFat 0.2, Sodium 1424.7, Carbohydrate 134.3, Fiber 3.9, Sugar 129.2, Protein 3
NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES
A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
- Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.
Nutrition Facts : Calories 25.9 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 488.3 mg, Sugar 2.6 g
SWEET ZUCCHINI PICKLES
Too much summer squash!! I am sure you could can these in the traditional way, but I don't know how to do that and this is so easy. I've frozen the whole mix in plastic storage bags, too, with great results. I love these with almost anything...best of all in the middle of winter!!! Kids also eat this up--at one of my daughter's birthday parties, it was the first snack to go. My dad gave me the recipe, so I have no idea where it's from...
Provided by DeeCooks
Categories Lunch/Snacks
Time P1DT30m
Yield 2 pints, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix squash, onion, and sweet pepper in a big bowl.
- Mix with salt. Cover and refrigerate for 1 hour. Drain.
- Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
- Add squash mixture. Return to boiling; remove from heat.
- Spoon mixture into 2 clean pint jars. I just use tupperware.
- Cool 30 minutes.
- Cover and refrigerate at least 24 hours before serving.
- Store in refrigerator up to 1 month or freeze forever :).
Nutrition Facts : Calories 60.5, Fat 0.2, Sodium 439.4, Carbohydrate 14.6, Fiber 0.6, Sugar 13.6, Protein 0.5
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