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zucchini squash pickles with ginger and lemongrass

Desciption

you have your choice of squash to use for this asian style pickles. i used chi qua otherwise known as: hairy melon, fuzzy gourd, chinese preserving melon, wax gourd, moa qua (hairy gourd). because i just picked a bunch from my sister theresa's garden. zucchini is great give it a try. step x step directions and photos here http://www.recipezaar.com/bb/viewtopic.zsp?t=274365

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Steps

  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

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Ingredients

Zucchini

Onion

Lemongrass

Fresh ginger

Salt

White vinegar

Brown sugar

Fruit fresh

Coriander seed

Celery seed

Turmeric

Mustard seeds

Garlic cloves

Chilies

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