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Easy Zucchini Pickles
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Ingredients (use vegan versions):
- 2 medium zucchini, cut into 1/4" thick slices
- 2 mild white onions, peeled and thinly sliced
- 3 cloves garlic, peeled and chopped
- salt to taste (at least 1 tsp.)
- ice water
- 2 cups lemon juice
- 1/2 tablespoon each celery seeds and ground turmeric
- 1 red bell pepper cut in slices
- 1 green bell pepper cut in slices
- 1 Anaheim pepper chopped
- 1 tablespoon brown vegan sugar
Directions:
Wash and cut your zucchini, stem, seed
an slice the peppers. Peel and cut your
onion and garlic. Place zucchini in an
enamel pot and cover with ice water,
letting it stand for at least an hour.
After that, drain the water, rinse and
drain again. Set aside. In another pot,
put water and put the lemon juice,
celery seeds, garlic, turmeric, sugar
and salt in it. Bring to a boil over
high heat, stirring to dissolve well
the brown sugar. Boil 2 or 3 minutes to
release the flavors. Add the zucchini
and the onions and peppers and bring to
a boil again, letting it cook until the
zucchini is tender but still crisp. You
don't have to can this but you can keep
them in mason jars in your refrigerator
and use for sandwiches in a jiffy. And
you'll think of other uses too!
For more quick and easy recipes you can
visit my website at:
www.ieasysite.com/Delicioso
Serves: About 1 doz. sandwiches
Preparation time: About 1 hour
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