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Refrigerator Zucchini Pickle Recipes
Enjoy our collection of refrigerator zucchini pickle recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for refrigerator zucchini pickle recipes.
Lemon Zucchini Pickles
Cut unpeeled zucchini into thin slices about 1/16th inch thick.
Combine in large bowl with green pepper, onion, salt, and celery seed.
Mix gently and let stand 1 hour.
Dissolve sugar in lemon juice and pour over vegetables.
Add lemon slices and mix... - 37.4969
Pickled Zucchini (zucchini Con Olio E Aceto)
These pickled zucchinis are easy to prepare and are quiet appetizing. Cooked and flavored with garlic and oregano along with bay leaf, the pickled zucchini is best served after refrigerating overnight. - 39.2514
1. Rinse and drain mushrooms, zucchini, bell pepper, and chilies. Trim and discard discolored mushroom stem ends; cut mushrooms vertically into '/4-inch-thick slices. Trim and discard ends from zucchini; cut zucchini crosswise into 1/8-inch-thick slices. Stem... - 27.7946
Insert slicing disc.
Slice zucchini; transfer to a large mixing bowl.
Slice onions; add to zucchini, then stir in salt.
Cover with ice water and let stand at room temperature for 1 to 2 hours.
Drain, rinse well, and drain again.
Change to metal blade.
Mince... - 43.0158
Zucchini Pickles In Jars
Combine first 6 ingredients in large saucepan and bring to boil.
Add remaining ingredients and let boil 10 minutes.
Pack into hot sterilized jars and process 10 minutes in boiling water bath.
Remove from water and let cool.
Test for seal.
Store... - 41.731
Put zucchini and onions through the medium blade of a food chopper or finely chop with a knife; mix with salt in a bowl and cover with water.
Cover and refrigerate for 4 hours or overnight.
Drain vegetables, rinse, then drain again.
In a 5 or 6-quart pan,... - 36.8073
Using food grinder with coarse blade, grind zucchini, onions, and red pepper.
Stir in salt.
Cover; refrigerate overnight.
Drain; rinse in cold water.
In 4- to 5-quart kettle or Dutch oven combine zucchini mixture, sugar, vinegar, water, celery... - 45.4003
Zucchini Relish Using Dry Mustard
Combine the zucchini, onion and salt in a large bowl; mix well.
Let stand at room temperature, covered, for 8 to 10 hours.
Rinse in cold water; drain well.
Combine the zucchini mixture, vinegar, sugar, nutmeg, turmeric, dry mustard, cornstarch, celery seed,... - 40.3634
Place steel blade in work bowl; add 2 cups of the zucchini.
Process with on/off turns till coarsely chopped; transfer to large bowl.
Repeat with remaining zucchini, plus onions and red pepper, processing 2 cups at a time.
Sprinkle salt over vegetables.
Cover... - 44.3895
Cut zucchini and onions in chunks.
Using metal blade, process a portion at a time, with on-off bursts until finely chopped.
Place in a 6-quart pan.
Cover with water and stir in salt.
Cover and refrigerate for 4 hours or overnight.
Drain vegetables, rinse,... - 42.7679
Cut up vegetables; grind in food chopper, using coarse blade.
Cover; refrigerate overnight.
Rinse in cold water.
In 4- to 5-quart kettle combine vegetable mixture, sugar, vinegar, water, celery seed, turmeric, nutmeg, and 1/8 teaspoon... - 43.0643
Crispy Vegetable Pickles
Thinly slice cucumbers, zucchini and onions then cover with cold water and 2 tablespoons kosher salt.
Let stand 2 hours; drain.
Pack vegetables in layers in jars; combine vinegar, sugar, garlic and seeds to blend, then pour over vegetables in jars.
Cover... - 28.0621
Pickled Vegetables Picante
In large heavy pan, cook onion and garlic slowly in oil until soft, but not brown.
Add carrots and stir-fry a couple of minutes.
Add vinegar, 1 1/2 cups water and salt.
Cover and simmer about 5 minutes.
Drop in cauliflowerets and 1 to 2 teaspoons pickling... - 44.6928
Pickled Summer Squash
This great and healthy Fermented Summer Squash recipe. It is really easy, healthy and fun way to eat your vegetables. Enjoy! - 0
1. In a medium sized bowl, combine vinegar and salt. Mix well till salt dissolves.
2. Add the rest of the ingredients and mix till well coated.
3. Transfer prepared mixture on to pickle jars along with brine.
4. Cover with lid and allow to stand at... - 39.6539
Pickled Pork Ribs With Lentils
In a stainless steel pan or large glass bowl, place the gallon of water along with the pickling salt and saltpeter.
Stir until dissolved.
Place the ribs in the brine and keep covered in the refrigerator for 10 days.
You may have to weight down the ribs with a... - 40.7703
Zucchini vinaigrette is a mixed vegetable vinaigrette. Prepared with pickle relish and dressed with wine vinegar and salad oil along with italian dressing, the zucchini vinaigrette is chilled to blend flavors and best served on a bed of lettuce. - 42.9739
Marinated Zucchini Salad
Place vegetables in large bowl.
Mix remaining ingredients; pour over vegetables; refrigerate several hours, tossing occasionally.
Before serving, drain vegetables; discard garlic and bay leaf. - 34.8469
1) In a wok or large skillet, heat the oil over moderately high heat.
2) SautÃ© garlic and turmeric in hot oil and cook, stirring constantly, until the garlic is fragrant but not browned, about 1 minute.
3) Pour in vinegar and add ginger, sugar,... - 47.236
Vegetable Salad With Yogurt Dressing
Mix yogurt, parsley, pickle, chopped tomato, and salt; refrigerate covered 1 hour.
Arrange radish slices around edge of a serving plate.
Arrange zucchini, carrots, and beet decoratively in center of plate.
Serve yogurt mixture with salad. - 30.3801
Crab And Pasta
1) Rinse beans with water and drain well.
2) In a large bowl combine crab or tuna, beans, green onions, zucchini, tomatoes and pickles.
3) Add hot cooked pasta.
4) Spread with Italian Dressing and toss well.
5) Serve immediately... - 39.8166
Vegetable Melange With Mustard Sauce
Combine squash, carrot, onion, pickle, and cheese in a medium bowl.
Mix remaining ingredients, except lettuce cups; pour over vegetables and stir to coat well.
Refrigerate until well chilled. - 31.6997
In large bowl, combine all ingredients; toss lightly.
Chill until served.
MARINATED POTATO SALAD
Toss warm potato slices with 1/4 cup French dressing and the onion, pickle, salt and pepper.
Cover and refrigerate overnight.
Just before serving, mix in... - 36.7611
Basic Crudites Relish
1) Prepare vegetables.
2) Put the vegetables in cold water.
3) Put in refrigerator until serving time.
4) Blend all ingredients for dip and serve. - 36.7655
1. Chop the cauliflower, onions, celery, zucchini, peppers, mushrooms and tomatoes. Drain the liquid from anchovies and tuna.
2. Rinse the anchovies and tuna under hot water. Chop the anchovies and break up the tuna.
3. Combine vegetable oil, cauliflower and... - 36.6653
Old German Sauerbraten
In a 4 quart flameproof enameled or glass casserole, bring the onion, vinegar, water, wine, carrot, pickling spice, lemon rind, and salt to a boil.
Adjust the heat so that the mixture bubbles gently and cook, uncovered, for 5 minutes; cool to room... - 42.5652
Rolled Stuffed Flank Steak Santa Fe
To Marinate: Place meat in a large, nonmetal dish.
In a food processor with the metal blade, process garlic and jalapeno until minced.
Add cilantro, broth, lime juice, and honey and process until well blended.
Reserve 2 tablespoons marinade for salsa and set... - 40.8035
To Marinate: Wipe mushrooms clean and with a small knife or spoon, cut out stems to make deep cups.
Reserve stems for another use.
To make marinade, in a plastic zipper bag or glass bowl, combine vinegar, oil, garlic, and salt.
Add mushrooms, shake or toss... - 41
Happy 30th Episode! Fresh Veggie Salsa
This recipe is quick and simple! If you’re making this for a 4th of July or Canada Day BBQ, or a picnic you could get it ready at the last minute. You could also make it ahead of time and let it marinate so all the flavors kinda combine. I’m taking mine... - 116.129