Zucchini And Cherry Pepper Pickles Recipes

Steps:

• Combine 1 3/4 cups water, 1 1/4 cups distilled white vinegar, 3 tablespoons sugar, 2 tablespoons kosher salt, 1 tablespoon each coriander seeds and yellow mustard seeds, 1/2 teaspoon red pepper flakes, 1 bay leaf and 2 crushed garlic cloves in a saucepan and bring to a boil; simmer 2 minutes. Let cool. Cut 2 turnips into thin wedges and 3 carrots into sticks; put in a bowl or jar and pour in the cooled brine. Let sit 4 hours.

Steps:

• Bring a large pot of well-salted water to a boil. Working in batches, blanch zucchini strips for 1 minute, then remove with a spider or slotted spoon and spread on a kitchen towel-lined baking sheet to cool.
• Make the dressing: Put roasted red pepper, garlic, oil, mustard, vinegar, lemon juice, Maras pepper and cayenne in a blender and purée until smooth. Transfer to a small bowl and season with salt and pepper. Taste and adjust acidity with a few drops of lemon juice or vinegar.
• Arrange zucchini and cherry tomatoes on a platter. Drizzle judiciously with dressing (reserve excess dressing for up to a week) and garnish with oregano, parsley and olives.

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:

• 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.

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.

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.

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.