Pepper And Garlic Zucchini Pickles Recipes

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.

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.

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.

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