Pepper And Garlic Zucchini Pickles Recipes

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EASY AND GOOD ZUCCHINI AND PEPPER SAUTE



Easy and Good Zucchini and Pepper Saute image

Very simple and very good! I have made this many times in the past when I have lots of zucchini overflowing in my garden. Even better if you can use fresh cut corn from the cob. This is a simple recipe that has lots of wonderful flavor! you will love this! Use less jalapeno but please use some, it really brings out a "kick" in this recipe. My family loves spicy, so I use the two jalapenos!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 tablespoon fresh minced garlic (or to taste)
4 zucchini, cut in half and sliced
1 large red bell pepper, chopped (can use two)
1 (10 ounce) bag frozen corn or 1 (10 ounce) bag fresh corn
1 -2 jalapeno, seeded and chopped
salt and pepper
1/4 cup grated romano cheese (optional) or 1/4 cup parmesan cheese (optional)

Steps:

  • In a large skillet heat oil and butter.
  • Saute the onions and garlic until tender.
  • Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
  • Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

PEPPER AND GARLIC ZUCCHINI PICKLES



Pepper and Garlic Zucchini Pickles image

Little known fact: pickling is always better when you do it yourself. And it's easy. Find out just how easy with our Pepper and Garlic Zucchini Pickles.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 2 pint jars of pickles

Number Of Ingredients 7

2 Tbsp. black peppercorns
8 cloves garlic
4 sprigs fresh dill weed
3 medium zucchini, washed and sliced
2-1/2 cups water
1/2 cup HEINZ Distilled White Vinegar
2 Tbsp. sea salt

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GREAT GRANDPA'S GARLIC PICKLES



Great Grandpa's Garlic Pickles image

These pickles have a really great kick to them! This is a recipe of my great grandpa's who is 96.

Provided by Jenni

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h5m

Yield 16

Number Of Ingredients 5

1 (16 ounce) jar dill pickle slices
2 cups white sugar
1 tablespoon hot pepper sauce (e.g. Tabasco™)
6 cloves garlic, peeled
¼ teaspoon red pepper flakes

Steps:

  • Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 26.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 364.7 mg, Sugar 25.3 g

CRISP ZUCCHINI PICKLES



Crisp Zucchini Pickles image

Make and share this Crisp Zucchini Pickles recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 8 pint jars

Number Of Ingredients 13

5 quarts cubed zucchini
1 quart sliced onion
1 head cauliflower, separated flowerets
2 green peppers, chopped
1 quart trimmed chopped green beans or 1 quart sliced peeled carrot
3 cloves garlic, halved
1/2 cup salt
6 cups sugar
5 1/2 cups vinegar
1/2 cup water
2 tablespoons mustard seeds
2 teaspoons celery seeds
2 teaspoons turmeric

Steps:

  • In a large mixing bowl or crock, combine all the vegetables, including the garlic.
  • Sprinkle them with the salt; stir and let the vegetables stand three hours.
  • Drain well.
  • Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
  • Stir in the vegetables and heat again to boiling.
  • Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
  • Pour in the hot liquid to within 1/2-inch of each top.
  • Wipe off the tops and threads of the jars with a damp cloth.
  • Put on prepared lids and seal as the manufacturer directs.
  • Process in a boiling water bath for 15 minutes.

ZUCCHINI DILL PICKLES



Zucchini Dill Pickles image

When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's the secret to long-lasting snap.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 1h35m

Yield 1 quart

Number Of Ingredients 10

1 pound baby zucchini, halved or quartered lengthwise
Kosher salt
1/2 cup lightly packed dill sprigs
1 cup distilled white vinegar, plus more if needed
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon celery seeds
3 cloves garlic, peeled and halved
1 jalapeño or serrano pepper, halved lengthwise
2 tablespoons sugar

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.

OLD-FASHIONED GARLIC DILL PICKLES



Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

  • Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. 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 into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

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