Zucchini Squash Pickles With Ginger And Lemongrass

Name: Zucchini Squash Pickles With Ginger And Lemongrass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs zucchini (summer squash, or fussy squash, hairy melon washed and sliced 1/4 inch thick, about 10 cups); 1 large onion, halved and sliced, 2 cups; 2 stalks lemongrass, halved and sliced lengthwise; 8 ounces fresh ginger, peeled and slice 1/8 inch thick; 1/4 cup salt; 4 cups white vinegar; 1 cup brown sugar; 1 tablespoon fruit fresh, produce protector (optional); 1 teaspoon coriander seed; 1 teaspoon celery seed; 1 teaspoon turmeric; 2 teaspoons mustard seeds; 10 garlic cloves; 10 chilies

Servings: persons

4 lbs zucchini (summer squash, or fussy squash, hairy melon washed and sliced 1/4 inch thick, about 10 cups)
1 large onion, halved and sliced, 2 cups
2 stalks lemongrass, halved and sliced lengthwise
8 ounces fresh ginger, peeled and slice 1/8 inch thick
1/4 cup salt
4 cups white vinegar
1 cup brown sugar
1 tablespoon fruit fresh, produce protector (optional)
1 teaspoon coriander seed
1 teaspoon celery seed
1 teaspoon turmeric
2 teaspoons mustard seeds
10 garlic cloves
10 chilies

1
Slice half the white part of the lemon grass leaving the top long.
2
Place squash, onions, lemon grass and ginger in a large non-reactive pot; add the salt and enough ice cold water to cover by one inch. I used bottled water.
3
Let stand for 2 - 4 hours; drain well into a colander with a large pot under to catch the liquid.
4
Add garlic and chili's to squash in the colander.
5
In a large saucepan, bring remaining ingredients to a boil; add vegetables. Let stand for 2 hours.
6
Sterilize your jars, lids, and screw rings.
7
Bring the vegetables to a boil for 5 minutes; remove the long pieces of lemongrass then fill jars with mixture, leaving half-inch head space. Fill jars to half-inch from top with hot pickling solution. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.
8
Pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.

777

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lbs zucchini (summer squash, or fussy squash, hairy melon washed and sliced 1/4 inch thick, about 10 cups), 1 large onion, halved and sliced, 2 cups, 2 stalks lemongrass, halved and sliced lengthwise, 8 ounces fresh ginger, peeled and slice 1/8 inch thick, and more.

Yes, Zucchini Squash Pickles With Ginger And Lemongrass falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!