Mustard Zucchini Pickles - Bonita's Kitchen скачать в хорошем качестве

Mustard Zucchini Pickles - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making - Mustard Zucchini Pickles! SEE RECIPE BELOW! https://www.bonitaskitchen.com to print our recipe. https://www.bonitaskitchen.com/cookbook to our cookbooks. Ingredients: 5 to 6 Cups Zucchini thinly sliced 2 Medium Onions thinly sliced 2 - 1/2 Tsp Sea Salt 5 - 1/2 Cups Cold Water 2 cups White Vinegar 1 Cup White Sugar or less 2 Tbsp Mustard or Mustard Powder 1 Tbsp Mustard Seeds 2 Tbsp Turmeric 1/2 Tsp White or Black Pepper 2 to 3 Tbsp Flour or Corn Starch mixed in 1/4 cup water 2 to 3 Pieces Bay Leaves Method: 1. In a large bowl add thinly sliced zucchini and onions, 2 tsp salt, 4 cups water mix around then cover with a lid let set for an hour and half or until vegetables start to soften. 2 Then strain vegetables through a strainer and let dry or pat dry with paper towel. 3 In a large saucepan add your vinegar, 1 cup water, sugar, mustard seeds, mustard or mustard power, turmeric, bay leaves, pepper and 1/2 tsp salt stirring until all mixture have combined and the liquid starts to boil. Then mix together 2 or 3 tbsp flour or cornstarch in about 1/4 to 1/2 cup of water then pour in mustard mixture, stir until it starts to thicken and then lower heat. 4 Prepare mason jars following the canning procedures, after pour the vinegar liquid in the large saucepan  with vegetables and fold together until equally combined, cook for about 5 to 10 minutes until liquid starts to boil again. 5 Then remove from heat start scooping the mixture in your prepared hot mason jars until all done, cleaning around the rims before placing the caps and lids on the bottles. 6 After sealed finger tight place back into hot water bath for 10 minutes, then remove carefully placing them on your counter top to go to room temperature.    7 Before storing your mustard zucchini pickles, check to see if all lids are sealed by removing the caps and put your finger under the lid if it don’t pop off put your caps back on and date and label each jar before storing in cool place.  I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!