Refrigeratorpickledzucchiniribbons Recipes

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REFRIGERATOR PICKLED ZUCCHINI RIBBONS



Refrigerator Pickled Zucchini Ribbons image

Make and share this Refrigerator Pickled Zucchini Ribbons recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 3h20m

Yield 15-20 serving(s)

Number Of Ingredients 11

1 cup cider vinegar
1 cup water
1/4 cup sugar
2 teaspoons salt
1 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
8 fresh dill sprigs
3 garlic cloves (with peel left on)
3 medium zucchini (about 1-1/2 pounds, thinly sliced lengthwise)
1 cup onion, thinly sliced

Steps:

  • Combine first nine ingredients in a medium saucepan; bring to a boil.
  • Reduce heat and simmer uncovered 15 minutes.
  • Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
  • Cover and let stand at room temperature for 3 hours.
  • Refrigerate for a minimum of 8 hours before using.
  • Store covered in refrigerator for up to 4 weeks.

Nutrition Facts : Calories 29.6, Fat 0.2, Sodium 315.7, Carbohydrate 6.3, Fiber 0.7, Sugar 4.6, Protein 0.7

PICKLED ZUCCHINI RIBBONS



Pickled Zucchini Ribbons image

Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini and onions will quickly turn soggy and won't retain their shape or texture during pickling.

Yield makes 2 quarts

Number Of Ingredients 9

2 pounds medium zucchini
2 medium onions
2 tablespoons coarse salt
1 quart cider vinegar
2 cups sugar
1 tablespoon dry mustard
1 tablespoon yellow mustard seed
1 1/2 teaspoons turmeric
1 teaspoon ground cumin

Steps:

  • Using a mandoline or sharp knife, cut the zucchini lengthwise into 1/3-inch-thick slices. Halve the onions lengthwise, and cut into 1/3-inch-thick slices. Transfer the vegetables to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour.
  • Meanwhile, bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
  • Rinse the zucchini and onions well, and drain. Pat dry between paper towels.
  • Transfer the zucchini and onions to a large bowl; pour in the brine. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks).

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