WebBring the vinegar, sweetener, and spices to a boil. 2. Pour the liquid over the onions and cucumbers in a resealable container. 3. Chill in the refrigerator for 4 days. …
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WebPreheat the oven to 235 degrees F . Bake for 1 1/2 – 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and …
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WebCarefully place the roll seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini …
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WebReheat: Place leftover Italian sausage links in the air fryer and cook at 400 degrees for about 2-3 minutes, just until warm. Freeze: You can freeze sausage cooked …
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My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs. Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight. Drain zucchini in a colander and rinse well with cool water.
Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl. 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.
Combine zucchini, onion and sweet pepper in a large non-reactive bowl. Sprinkle with salt, stir well. Let stand 1 hour. Drain through a sieve, rinse and drain again, pressing out excess water.
Put the zucchini and the onion into a large bowl and sprinkle with the salt and cover with water. Leave for one hour, and then drain. Combine vinegar, Erythritol, and spices in a large saucepan and bring to the boil. Take saucepan off the heat. Place the drained zucchini mix into the vinegar and leave to soak for one hour.