Summer Cucuzza Salad Recipes

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PICKLED SQUASH



Pickled Squash image

Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.

Provided by TAXIDERMYCHICK

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

Time 4h5m

Yield 4

Number Of Ingredients 9

¼ cup salt
2 ½ pounds young yellow squash and zucchini, sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 ¼ cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed

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.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 129.8 g, Fat 1.5 g, Fiber 6.9 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 9.1 mg, Sugar 114.7 g

SUMMER CUCUZZA SALAD



Summer Cucuzza Salad image

Inspired by Kim D and our common cucuza background :-) Cucuza is like a LARGE zucchini that grows past the size of a baseball bat if you let it. My grandmom used to get pretty creative with the stuff. Here was one of her recipes.

Provided by CHRISSYG

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs cucuzza or 2 lbs zucchini, cut into approx 1 1/2 inch cubes
2 teaspoons salt
1 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
2 -3 garlic cloves, sliced
3 -4 tablespoons of fresh mint, coarsely chopped

Steps:

  • Steam the cucuza or zucchini over boiling water until soft but not mushy. This will depend on the denseness of the veggie, so keep your eye on it after about 3 minutes, keep checking.
  • Transfer to a bowl and while still warm add the rest of the ingredients and toss.
  • Allow to come to room temperature carefully tossing ingredients occasionally to evenly distribute the flavors.
  • Serve at room temperature or slightly cool. (if made ahead and refrigerated, allow to rest out side of the refrigerator a few minutes before serving).

Nutrition Facts : Calories 78.3, Fat 6.8, SaturatedFat 0.9, Sodium 584.7, Carbohydrate 4.4, Fiber 0.2, Protein 0.8

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