Prep 10 mins
Cook 0 mins
The other day I made a recipe I have done with cucumbers forever with a zucchini that was sitting on the counter. It was great! Then I tried onion and bell pepper, also great. After a little research I found that this can also be frozen well. I have written it with numerous spice variations so it can be a go to recipe. Choose what you like or make up your own.
- 2 zucchini, sliced very thin (or other abundant veggie)
- 1 cup sugar (can reduce to as little as 1/4 cup)
- 1⁄2 cup white vinegar (more or less, cover the cucumbers)
Mix or Match
- 1⁄4 cup dill weed, chopped, fresh (or 1 tbs dry)
- 2 teaspoons garlic, chopped
- 1 teaspoon dry mustard
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1 teaspoon cinnamon
- 1 -2 teaspoon serrano chili, chopped (jalapeno or other ok)
- 1 teaspoon ginger (triple if fresh chopped)
- 1 teaspoon red pepper flakes
- Mix sugar, salt, vinegar and chosen spice.
- Add zucchini (or other veggies). Be sure veggies are covered, if not adjust.
- Let the flavors develop for at least 3 hours in the fridge.
- This keeps very well in the fridge.
- If you are doing a big batch, consider freezing after the 3 hours.
- If you do a bunch of small zip locks or container you will be able to take just enough out at one time.
- If in zip locks, you can lay them out to freeze and then put a bunch in a larger zip lock for easy handling in the freezer.
- Remember to mark them, especially if you do a bunch of different spice mixes.
- If you make cucumbers, test freeze them. I am not sure they would freeze well.