After you wring dry the zucchini, it will be balled up. Loosen the shreds from the balls before measuring to see if you have 2 cups of dried zucchini. Make sure to use pre …
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First, slice the zucchini, then season all the slices with salt and pepper. Then, saute them in your skillet over medium-high heat until they become tender. Make the cheese sauce …
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Two tablespoons is a lot of salt across just 4 half-pint jars, but most of it will drain away with the water, leaving the finished zucchini relish just right. After the veggies have soaked in saltwater and then drained, prepare a water bath canner (if canning). In a separate pot, combine sugar, spices, and vinegar.
Combine zucchini, onion, and peppers in a large bowl and toss with salt. Cover vegetables with cold water and let soak for 2 hours. When 2 hours have passed, drain and rinse vegetables. In a large sauce pan over medium heat, combine vinegar, sugar, mustard seeds, turmeric, coriander, and red pepper flakes and bring mixture up to a boil.
Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
Chop and mix together the zucchini, onion, and peppers. Then stir in pickling salt and let stand overnight covered in the fridge. Drain well in colander.