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zucchini squash pickles with ginger and lemongrass



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  • Carbohydrates: 46.1
  • Fats: 0.0
  • Dietary Fiber: 28.0
  • Minerals: 29.0
  • Proteins: 2.0
  • Vitamins: 0.0
  • Water: 3.0


  1. Slice half the white part of the lemon grass leaving the top long
  2. Place squash
  3. Onions
  4. Lemon grass and ginger in a large non-reactive pot
  5. Add the salt and enough ice cold water to cover by one inch
  6. I used bottled water
  7. Let stand for 2 - 4 hours
  8. Drain well into a colander with a large pot under to catch the liquid
  9. "add garlic and chilis to squash in the colander"
  10. In a large saucepan
  11. Bring remaining ingredients to a boil
  12. Add vegetables
  13. Let stand for 2 hours
  14. Sterilize your jars
  15. Lids
  16. And screw rings
  17. Bring the vegetables to a boil for 5 minutes
  18. Remove the long pieces of lemongrass then fill jars with mixture
  19. Leaving half-inch head space
  20. Fill jars to half-inch from top with hot pickling solution
  21. Remove air bubbles
  22. Wipe jar rims
  23. Adjust lids
  24. Process for 10 minutes in a boiling water bath
  25. Pints or quarts for 10 minutes from 1 to 1
  26. 000 feet
  27. 15 minutes from 1
  28. 001 to 6
  29. 000 feet
  30. Or 20 minutes above 6
  31. 000 feet in altitude

Step 19

Total Time in Minute 90

Ingredients Count 14

cooking zucchini squash pickles with ginger and lemongrass

See More Relate Photo





Fresh ginger


White vinegar

Brown sugar

Fruit fresh

Coriander seed

Celery seed


Mustard seeds

Garlic cloves


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