|Pickles and Preserves|
|by Marion Brown|
The conservation of food by pickling and preserving is an old and honorable art, writes Marion Brown in her introduction to Pickles and Preserves,...
Results 1 - 10 of 7,220 for zucchini
Preheat oven to ... colored. Stir in zucchini. In a ... and remove from pans. Cool on wire rack. Brush tops of loaf with melted butter while still warm.
Using kitchen scissors ... and slice unpeeled zucchini into 1/4 inch ... grated Parmesan or Romano cheese and run under the broiler just until cheese melts.
Preheat oven to ... Add oil, grated zucchini and vanilla. Mix ... 1.4mg iron, 2.1mg Vitamin C, 2.6IU Vitamin D, 2g saturated fat, 2g polyunsaturated fat.
Wash zucchini, remove ends ... and add extra flavor. Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing.
Drop whole zucchini into boiling salted ... Drizzle with olive oil infused with minced garlic, oregano, and basil before serving (omit dill and sour cream).
Coarsely grind the ... peppers. Stir in zucchini and salt. Cover ... into hot canning jars, adjust seals. Process in a boiling water bath for 10 minutes.
Combine zucchini, onion, green ... headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Makes about 4 half-pints.
Grate zucchini using medium-fine grating ... vegetables or steamed broccoli. Garnish with Rainbow colored julienned sweet peppers or coarsely chopped parsley.
Have ready 5-6 ... sterilized. Wash the zucchini, peel and ... according to manufacturer's directions. Process for 5 minutes in a boiling water bath canner.
Wash zucchini. Slice off ... zucchini. May sprinkle with finely shredded Parmesan or Romano cheese and freshly cracked black pepper before serving, if desired.
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