Zucchini Squash Pickles With Ginger And Lemongrass Recipes

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.

Steps:

• 1. Slice zucchini and onions set aside in the refrigerator.
• 2. Mix the vinegar, water, tumeric, sugar, and salt mix well
• 3. Mix liquid with zucchini and onions and let stand 2 hours.
• 4. In a large stainless pot put pickles and liquid bring to a boil turn down to a simmer and cook 3 to 4 minutes DO NOT OVER COOK.
• 5. Put lids and rings on jars and lower into a boiling water bath to cover. When water returns to a boil begin timing 10 minutes. Let set 24 hours to cool completely.

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:

• 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.

Steps:

• Mix squash, onion, and sweet pepper in a big bowl.
• Mix with salt. Cover and refrigerate for 1 hour. Drain.
• Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
• Add squash mixture. Return to boiling; remove from heat.
• Spoon mixture into 2 clean pint jars. I just use tupperware.
• Cool 30 minutes.
• Cover and refrigerate at least 24 hours before serving.
• Store in refrigerator up to 1 month or freeze forever :).

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:

• Thinly slice zucchini.
• Quarter onions and thinly slice.
• In large bowl, add enough water to cover zucchini and onions.
• Stir in pickling salt.
• Cover with ice for crisper vegetables.
• Let stand at room temperature for 2 hours.
• Drain, rinse and drain thoroughly.
• In large pot combine the vinegar, sugar, mustard seed, celery seed, celery salt and tumeric.
• Let stand 2 hours.
• Bring to boil.
• Reduce heat; simmer uncovered for 5 minutes.
• Pack vegetables and liquid into clean, hot pint jars.
• Wipe rims. Tighten lids.
• Process in boiling water bath 15 minutes (start timing when water boils). Makes 6 pints.