Zucchini Squash Pickles With Ginger And Lemongrass Recipes

Steps:

• Slice half the white part of the lemon grass leaving the top long.
• Place squash, onions, lemon grass and ginger in a large non-reactive pot; add the salt and enough ice cold water to cover by one inch. I used bottled water.
• Let stand for 2 - 4 hours; drain well into a colander with a large pot under to catch the liquid.
• Add garlic and chili's to squash in the colander.
• In a large saucepan, bring remaining ingredients to a boil; add vegetables. Let stand for 2 hours.
• Sterilize your jars, lids, and screw rings.
• Bring the vegetables to a boil for 5 minutes; remove the long pieces of lemongrass then fill jars with mixture, leaving half-inch head space. Fill jars to half-inch from top with hot pickling solution. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.
• Pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.

Steps:

• Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
• Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
• While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.

Steps:

• Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
• Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
• Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

Steps:

• If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
• Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
• Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
• Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.

Steps:

• Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.