Crunchy Courgette Pickle Recipes

CRUNCHY DILL PICKLES

Steps:

• Use dishwasher to wash and sanitize jars and rings, and line up on folding table
• Set aside rings and metal lids. Put each of the following in the bottom of each jar: 1 tablespoon minced garlic, a sprig of dill, a few slices of jalepeno
• Stuff each jar with cucumbers, leaving 1/2 inch of headspace at the top of each jar
• Boil rings and lids in a sauce pot. After boiling, remove from heat, but keep near. Do not drain from water.
• Boil vinegar, water, salt and sugar in turkey fryer pot.
• Once brine is boiling, use glass measuring cup to scoop out brine and pour over jars of pickles, As soon as brine is in jars, put lid and ring on each jar and tighten.
• At this point, you can either A) Flip jars over and leave untouched for 24 hours, or B) waterbath jars for 20 minutes. To water bath: place jars in stockpot on canning rack, fill stock pot to nearly completely covering jars. Waterbath for 20 minutes. Remove from water, let cool for 24 hours.

COURGETTE PICKLE

Steps:

• Place the thinly cut courgette slices in salted, ice water and let them soak for 1 hour.
• Place the vinegar, salt, fennel, mustard, celery salt, turmeric and sugar in a saucepan and bring it to a boil.
• Remove the pickling sauce from the heat and let it cool down.
• Drain the courgettes and dot dry with a paper towel.
• Place the courgette and onions in a large, about 1ℓ (4 cups) sterilised jar, then pour in the pickling sauce.
• Close the lid and give a shake to mix the ingredients.
• Place in the fridge and leave for 3 weeks to mature.

ZUCCHINI PICKLES

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.

ZUCCHINI DILL PICKLES

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.

CRISP ZUCCHINI PICKLES

Steps:

• In a large mixing bowl or crock, combine all the vegetables, including the garlic.
• Sprinkle them with the salt; stir and let the vegetables stand three hours.
• Drain well.
• Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
• Stir in the vegetables and heat again to boiling.
• Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
• Pour in the hot liquid to within 1/2-inch of each top.
• Wipe off the tops and threads of the jars with a damp cloth.
• Put on prepared lids and seal as the manufacturer directs.
• Process in a boiling water bath for 15 minutes.

SWEET CHUNK ZUCCHINI PICKLES

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.