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Receta Sweet Zucchini Pickles
by Salad Foodie

Sweet Zucchini Pickles

Too many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this recipe as a hostess gift. It is as colorful as it is delicious and lasts about 6 weeks refrigerated. The only thing I added was small cauliflowerettes. What an attractive conversation starter this makes in a perky presentation jar!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 24

Ingredientes

  • 4 zucchini (1/4 lb. each)
  • 1 red onion (1/2 lb.)
  • 1 teaspoon salt
  • 2 red or yellow bell peppers (or 1 of each; 1/2 lb. total)
  • 1 cup small cauliflowerettes
  • 2 cups cider vinegar
  • 2/3 cup sugar
  • 2 tablespoons pickling spice

Direcciones

  1. Trim and discard zucchini ends. Thinly slice zucchini.
  2. Peel onion and cut in half lengthwise, then vertically into thin slivers.
  3. Mix zucchini, onion, and salt. Let stand 30 minutes. Rinse well and drain.
  4. Meanwhile, stem, seed, and cut red bell peppers into thin slivers about 2 inches long.
  5. In a 4- to 5-quart pan over high heat, bring vinegar, sugar, and pickling spice to a boil. Add bell peppers, cauliflowerettes and zucchini-onion mixture. Remove from heat and mix well.
  6. Spoon vegetables and liquid into jars, cover, and let cool. Chill at least 24 hours or up to 6 weeks.
  7. Yield about 6 cups (twenty-four 1/4 cup servings).