Quick Pickled Zucchini or Yellow Squash or Onion or Bell Pepper |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The other day I made a recipe I have done with cucumbers forever with a zucchini that was sitting on the counter. It was great! Then I tried onion and bell pepper, also great. After a little research I found that this can also be frozen well. I have written it with numerous spice variations so it can be a go to recipe. Choose what you like or make up your own. Ingredients:
2 zucchini, sliced very thin (or other abundant veggie) |
1 cup sugar (can reduce to as little as 1/4 cup) |
salt |
1/2 cup white vinegar (more or less, cover the cucumbers) |
1/4 cup dill weed, chopped, fresh (or 1 tbs dry) |
2 teaspoons garlic, chopped |
1 teaspoon dry mustard |
1 teaspoon turmeric |
1 teaspoon celery seed |
1 teaspoon cinnamon |
1 -2 teaspoon serrano chili, chopped (jalapeno or other ok) |
1 teaspoon ginger (triple if fresh chopped) |
1 teaspoon red pepper flakes |
Directions:
1. Mix sugar, salt, vinegar and chosen spice.
2. Add zucchini (or other veggies). Be sure veggies are covered, if not adjust.
3. Let the flavors develop for at least 3 hours in the fridge.
4. This keeps very well in the fridge.
5. If you are doing a big batch, consider freezing after the 3 hours.
6. If you do a bunch of small zip locks or container you will be able to take just enough out at one time.
7. 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.
8. Remember to mark them, especially if you do a bunch of different spice mixes.
9. If you make cucumbers, test freeze them. I am not sure they would freeze well.
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