PEPPER AND GARLIC ZUCCHINI PICKLES
Little known fact: pickling is always better when you do it yourself. And it's easy. Find out just how easy with our Pepper and Garlic Zucchini Pickles.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 pint jars of pickles
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- In the bottom of each jar, layer 1 tablespoon black peppercorns, 4 garlic cloves, and two sprigs fresh dill.
- Bring remaining ingredients to boil in medium saucepan on medium-high heat; simmer on medium-low heat 5 min. Cool to room temperature.
- Pour the brine mixture over the zucchini, filling the jar. 4.Refrigerate at least 24 hours before serving. Pickles will keep in the refrigerator for 2-3 weeks.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ZUCCHINI AND CHERRY PEPPER PICKLES
Provided by Food Network Kitchen
Time 50m
Yield about 4 cups
Number Of Ingredients 12
Steps:
- Toss the zucchini, cherry peppers, carrot and celery with 1 tablespoon salt in a colander. Let drain 30 minutes, then pat dry with paper towels. Transfer to a bowl.
- Bring 1 1/2 cups water, the vinegar, sugar, 2 tablespoons salt, the thyme sprigs, garlic, coriander seeds, peppercorns and cloves to a simmer in a medium saucepan and cook 5 minutes. Pour over the zucchini mixture; let cool. Discard the thyme sprigs. Refrigerate overnight or up to 2 weeks.
HOT AND SPICY ZUCCHINI PICKLES
Make and share this Hot and Spicy Zucchini Pickles recipe from Food.com.
Provided by Coppercloud
Categories Vegetable
Time 19m
Yield 6 Pint
Number Of Ingredients 12
Steps:
- In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
- Remove any of the remaining ice, and drain zucchini in colander.
- In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
- To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
- Pot hot vinegar mixture into jars, leaving 1/2" headspace. Remove any bubbles. Wipe rims and add lids.
- Process in water bath for 10 minute, start timing once water is boiling.
ZUCCHINI PICKLES WITH CHILIES AND GARLIC
Steps:
- In a nonreactive saucepan, stir together the vinegar, sugar, peppercorns, salt, chilies and garlic. Bring to a boil, lower the heat and simmer for 5 minutes. Place the zucchini in a large heatproof container and pour the hot liquid over them. Let stand until cool. Cover tightly and store in the refrigerator for at least 4 hours before usin
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 771 milligrams, Sugar 54 grams
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