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Pickled zucchini

Pickled zucchini

Posted by marinicayou10 in Masonry
10 Sep 2012 | 15859 views

Who hasn't heard or eaten pickled pumpkins? I admit that I first ate them last year from a neighbor;)) I liked them a lot ... and I hadn't heard of pickled pumpkins before. They taste very good and they just taste good take it out of the jar and eat it .. So this year I said to put some and share the recipe with you because it's very good :)

Posted by daniastefania

We prepare the dough for the first time. Cut the butter into cubes and let it soften. Over butter add flour, salt and baking soda. Crush the composition until it becomes sandy and add ...

Posted by kukibella

The pumpkins are washed, their stalks are cut, cut in half lengthwise, then sliced; peeled carrots and peppers are cut into rounds. Place the vegetables in the jar alternating them. Separately put ...

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Comments

on 10.09.2012, 15:02
I didn't eat one interesting recipe

on 10.09.2012, 15:54
Super

on 10.09.2012, 16:01
That's great

on 10.09.2012, 16:07
interesting but good

on 10.09.2012, 18:28
wow, how good they must be! I confess that so far I have not paped, nor did I know that they are like that

View all comments (14)

Comments


Marinated zucchini

An adapted recipe from my previous blog. The zucchini come out sour and slightly crunchy. It's a wonderful summer appetizer (and not only that, because I think it's a perfect way to improve the taste of greenhouse pumpkins) or even a light garnish with fish or meat.

  • 2 zucchini or zucchini (400-500 g)
  • 2-3 cloves of garlic
  • 50 ml of olive oil
  • 3 tablespoons apple cider vinegar
  • salt
  • peppercorns or ground
  • a few sprigs of parsley
  • 1 teaspoon Green Sugar (you can not put at all)

Wash the zucchini, wipe, then cut into thin slices. Sprinkle with salt and set aside for 30 minutes.

Meanwhile, prepare the vinaigrette for marinating: mix in a bowl the oil, crushed garlic, chopped parsley, sweetener, pepper and vinegar.

After the zucchini have left the juice, drain well and put in the vinaigrette. Stir gently, cover the bowl with a lid and let cool.

In an hour the pumpkins are already good to eat, but the next day they are even better.

TOTAL: 609 grams, 486.4 calories, 5.6 protein, 46.7 lipids, 13.5 carbohydrates, 5.2 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 13 Review (s)

Brine for 1L jar

  • water as it contains
  • 1 tablespoon pickle salt (in 1L jar use 1 tablespoon salt)
  • a teaspoon peppercorns
  • 1/2 teaspoon mustard seeds
  • a few sprigs of dill and thyme
  • 3-4 leaves

Method

step 1: wash the zucchini and clean all the vegetables.

step 2: put about 2-3 celery leaves on the bottom of the jar.

step 3: start putting the pumpkins on their feet, but don't push them too hard. Spread garlic cloves, carrot slices, hot peppers (be careful not to break) and a few horseradish.

step 4: if you use a large jar in the middle of it put another row of celery leaves and end with leaves and 2 horseradish sticks placed in X. The thing with horseradish is to keep the pumpkins still.

Step 5: The easiest way to calculate the amount of water you need is to pour cold water over the pumpkins stacked in the jar, which you then take out and boil. In this water add salt, bay leaves, peppercorns and a few sprigs of thyme and dill and mix. Let it boil for about 5 minutes, until the kitchen starts to smell of pickles.

step 6: pour the hot brine over the pumpkin to the edge of the jar (pour through a sieve, because you do not want the boiled herbs to reach the jar). Be careful not to crack the jar. My grandmother uses a wide-bladed knife that she places under the jar before pouring the brine. Add the mustard seeds.

step 7: close the jar and put it in the blankets. That is, dry dunst, well covered, so that the cooling is very slow.


Wash the pumpkins, cut off their heads and stick them in place with a fork on the sides.

Prepare the jars in which you will keep them pickled and start inserting them. Add, among them, slices of carrots, onion cut into quarters, pieces of garlic, peppercorns and bay leaves.

Place a bed of celery leaves on top of the pumpkins.

Boil 4 liters of water and add as many tablespoons of salt. Add the vinegar. After the mixture has boiled, pour it over the pumpkin, until the jar is full.

Wait for the jars to cool a bit and then close them tightly with lids.


& ndashfragile zucchini (not to have large seeds)

-salt (mine, pickle, not marine, if possible)

& ndashdry dill (dill sticks)

& ndashcherry leaves

-1 carrot (optional, optional)

How to prepare pickles or pickled zucchini in brine?

It washes pumpkins / cucumbers and either leave them whole (cut only the heads) or cut them into slices. Cut into slices take up less space, save on jars. Put in jars, add garlic (1-2 cloves of garlic to a 1 kg jar), a pinch of hot pepper, you can insert slices of carrot. Put the cherry leaves and dill sticks on top. Separately make brine: 1 tablespoon of salt to 1 l of water, mix well until dissolved, then pour into jars.

Put the jars somewhere in the sun and ventilate daily, 3-4 times a day, if possible. They die in a few days and are absolutely delicious.


Put the zucchini in a larger jar along with onion and then sprinkle with salt. Stir, then pour the water. Cover with plastic wrap and leave courgettes salted for an hour. Then drain very well and throw away the water. Put the zucchini on kitchen paper napkins to dry, then put them in a clean jar.

Mix the vinegar with the sugar, mustard and turmeric in a skillet over high heat. Boil until boiling. Lower the heat and simmer for another 2 minutes. Remove from the heat and let cool for 15 minutes. Pour the juice over the pumpkin and seal the jar. Turn it upside down for 2 minutes. Store it between 24 hours and a week in the refrigerator.


How to make a recipe for pumpkin salad with mayonnaise, yogurt and garlic?

How are pumpkins prepared for salad?

You can use both light-skinned and dark-green squash (zucchini). I washed the pumpkins and peeled them in a thin layer. I split them in half and checked the seeds & # 8211 if they are older you will have to dig part with filaments and seeds. Mine were young and fragile and I was able to cut them into cubes.

I boiled about 2 L of water with 3 teaspoons of salt. When it boiled, I boiled the pumpkins. They form foams (from tissue saponins) that must be collected.

We do not boil the pumpkins until they become dusty! I left them al dente (slightly crunchy). Taste from time to time to see if they are made. I prepared a large bowl of very cold water + a few ice cubes. I took out the scalded pumpkins with a whisk and immediately immersed them in cold water.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I then drained the pumpkins and moved them to a strainer. I let them drain for about 30 minutes. They are more watery than other vegetables so this stage is very important! From time to time I shook the strainer.


Cauliflower, Pepper and Zucchini at Borcan (Murati)

I choose the vegetables, wash them well, clean the peppers and seeds, wash the zucchini well and if you want you can leave it with the whole peel (I removed the peel), slice each slice at 1 cm, wash the cauliflower thoroughly after which is broken into bouquets, hot and fatty peppers are also sliced ​​or cut into strips. The carrots are washed and cut into smaller pieces and if they are too thick, they are split in two.

After all this is done, put them in a large container and sprinkle salt on top of them, just as much as you should use for an immediate meal and then mix to contain salt. Leave it like this for about half an hour.

Choose the jars in which we will arrange the vegetables, wash them, sterilize them and start filling them. On the bottom of the jar will be placed a spoonful of pepper, a bay leaf and 2 pieces of horseradish after which it is arranged, interspersed with cauliflower, carrots, hot and fatty peppers, horseradish and pumpkin slices.

Meanwhile, on the stove, we have a bowl of water in which we put coarse salt in a proportion of 1 liter of water and a shaken spoon of salt (we must keep in mind that there is also salt on vegetables plus that the types of salt are salty different.

We try the solution (brine) and if we consider it quite salty we leave it like that, if it seems too salty we add more water until we get the percentage of salt we want.
Bring to the boil and when it boils, turn off the heat, add the vinegar to taste and mix.

Pour hot over the vegetables in the jar and staple.
Put the jars in a tray and leave them on the table in the kitchen or somewhere in sight because in a few days it will start to ferment and next to the lid will come out a little of the water in which the vegetables are.

After the solution has dried on the jars and starts to clear, wash the jars on the surface and move them to the food pantry.
We serve in winter like any other pickle, next to a steak, potato dish or next to anything else you like.


Pickled zucchini

Over the weekend I put these pickles only and only for their appearance. The idea of ​​working with boiled vinegar did not delight me at all and the idea of ​​pickled zucchini did not like it either. But their color and the way they look in the jar were stronger than the rest of my preconceptions and on Saturday I got to work. The pickle sauce turned out as good as it looks, it's sweet-sour and slightly spicy from ginger. And the zucchini remain crispy even though they are finely chopped and absorb all the flavor of the sauce.

I was inspired for them by the same Judy Rodgers from whom we also have peach tart, I added only coriander and ginger in addition to the original recipe.


Pickled pumpkins for the winter


If you started picking pickles, then don't forget to consider this recipe for pickled pumpkins for winter.

Zucchini have proven to be vegetables that are suitable in a variety of dishes, from cooked food, fresh salads, desserts, jams and pickles. I love pumpkins and I really enjoy them.
Lately we have been eating a lot of grilled pumpkins or pan-fried with very little oil.
Because I received many tender and grown pumpkins without chemicals, I mobilized to put some and pickle.

The recipe is simple, much like cucumbers.

Ingredient:

  • fragile zucchini
  • 1 tablespoon of salt / coarse salt to 1 liter of water
  • garlic / 2-3 jars each
  • horseradish / 2 pieces of jar
  • dry dill
  • mustard seeds
  • carrot (optional)

How to prepare pickles for winter:

Wash the zucchini well and cut into slices of approx. 1cm. I used yellow and green pumpkin.
Mix the water with the coarse salt until it dissolves. For a quick dissolution I put the pot on the fire a little, just as it heats up very little.

In each jar put a clove of garlic, a piece of horseradish and some mustard seeds. Place the pumpkin slices so that we make the most of the space. But we must not crush them. In each jar we put two or three slices of carrot, more for design.

On top we put a clove of garlic, a piece of horseradish, dried dill and mustard seeds.
At the end we pour the prepared solution and hermetically close the jars.

Pickled jars are kept in the pantry or in airy spaces. In a few days they can be consumed even if they are not completely pickled. I like pickles that are about halfway there.

The jar once opened should be consumed in a short time and kept cold if the contents have not been finished.

I also leave you a recipe for whole pickled pumpkins from Alex (My family's kitchen).
I hope I was helpful.