Quick Pickled Zucchini Or Yellow Squash Or Onion Or Bell Pepper Recipes

Steps:

• In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
• Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
• Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Steps:

• In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
• Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
• Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.

Steps:

• 1. i use an electric skillet but if you don't have then use the largest skillet you have then but you have an electric skillet set the temp on it to 350 but you are using your stove top med high heat will do .
• 2. while your skillet is heating . slice your sqaush , your zucchini , onion and pepper . add to your pan your butter and let it melt b4 you throw all your veggies in
• 3. after you add your veggies to the melted butter add your seasonings i really don't measure my garlic or onion powder i do it to taste the same with the salt and pepper .
• 4. once your veggies start to cook add your olive oil you may add more olive oil if needed cook until the veggies are nice and tender and serve while still warm. depending on how thick u cut your sqaush and zucchini will depend on your cooking time so it make take up to 30 mins or a lil more ..... enjoy! *also it will cook faster in an electric skillet then on your stove top*

Steps:

• Mix sugar, salt, vinegar and chosen spice.
• Add zucchini (or other veggies). Be sure veggies are covered, if not adjust.
• Let the flavors develop for at least 3 hours in the fridge.
• This keeps very well in the fridge.
• If you are doing a big batch, consider freezing after the 3 hours.
• If you do a bunch of small zip locks or container you will be able to take just enough out at one time.
• If in zip locks, you can lay them out to freeze and then put a bunch in a larger zip lock for easy handling in the freezer.
• Remember to mark them, especially if you do a bunch of different spice mixes.
• If you make cucumbers, test freeze them. I am not sure they would freeze well.

Steps:

• Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.

Steps:

• Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper; toss well.
• Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
• Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

Steps:

• In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.