Zesty PICKLED ZUCCHINI & CARROTS recipe!
Welcome to Weekend at the Cottage.
I'm Emily Richards.
Today, Pickled Zucchini and Carrots.
I love this recipe because it's easy to make to make
and my family and friends love it.
Start off by cutting 5 zucchini and 2 carrots -
julienne or matchstick size pieces.
I place them into a colander and
toss with 1/4 cup of salt.
Make sure you put a bowl under the colander.
We're going to cover it and put it in the refrigerator for 12 hours.
After 12 hours, take your zucchini and carrots out.
Rinse them under cool water and dump them into a bowl.
A add two cups of white vinegar and
press down on the zucchini and carrots to make sure they're submerged.
You're going to cover the bowl
and put them into the refrigerator for another 12 hours.
I've taken them out of the refrigerator after 12 hours and
I'm going to drain off the vinegar.
Here's where I add my special seasonings.
3 cloves of minced garlic, 1 Tbsp of parsley and 1/2 a tsp of hot pepper flakes.
A nice little zip that everyone's going to love.
Here's our final step:
We're going to take our seasoned zucchini and carrots,
toss them with some canola oil and
package them in wonderful mason jars.
You can give them as gifts or store them in the refrigerator and
pulled them out so they're at the ready
to share with family and friends.
And now for the taste test.
Who wouldn't want to dive into Pickled Zucchini and Carrots!
Lots of crunch, lots of flavour!
Perfect every time.
For MORE GREAT RECIPES visit
I'm Emily Richards. Hope to see you again soon.
Ep.36 - Zesty PICKLED ZUCCHINI & CARROTS recipe! We invited Emily Richards to share this brilliant PICKLED ZUCCHINI AND CARROTS RECIPE - it's so easy to prepare. Seasoned with garlic, hot pepper flakes and chopped parsley, we bet your whole family will enjoy this as much as we did! I had the great pleasure of hanging out with my dear friend Emily Richards while we both presented culinary classes at this year’s Christmas in November. Emily is the author of Per la Famiglia, a wonderful cookbook that showcases delicious Italian recipes created entirely by Emily and her family. During her cooking classes in Jasper, she prepared this wonderful pickled vegetable dish that absolutely goes with everything. Here’s what I learned while watching her prepare it: 1) VEGETABLES – Emily was able to use one of the hotel’s nifty spiral vegetable slicers to create perfectly sized zucchini and carrot julienne, but you can achieve the same look by chopping your vegetables into matchstick-sized strips. I’ve decided to add a spiral vegetable slicer to my holiday wish list and suggest you do the same; it’s easy to use and the results are wonderful. 2) MARINADE – Allowing the vegetables to sit for 12 hours after being tossed in salt, then another 12 hours after they’ve been submerged in vinegar, are important steps. Also make sure to rinse the vegetables under cool water after the first marinade - you don’t want the dish too salty. 3) SEASONING – Emily’s combination of garlic, parsley and hot pepper flakes does wonders to the prepared vegetables. We got to enjoy the recipe soon after it was made, but she suggests storing them in canning jars for up to three months. I can imagine the flavours get even better after a few days. 4) HANDS ON – Emily prepared this recipe as I would – hands in the bowl. We suggest you do the same. Wash up before you begin and be completely hands-on for the key steps, like tossing the vegetables in salt, running them under cool water, or tossing them with the seasoning and canola oil. Of course this is just one of many delicious recipes featured in Emily’s book. Head to her website, www.emilyrichardscooks.ca for details on how to purchase your own copy of Per la Famiglia. A perfect accompaniment for your next roast pork or grilled beef dinner, this flavourful dish works as topper for fish or even a burger. And just in time for the holidays, PICKLED ZUCCHINI AND CARROTS also make a wonderful gift. Enjoy! For more great ideas and recipes please visit us at www.weekendatthecottage.com You can also find us as follows: Facebook - https://www.facebook.com/weekendatthe... Twitter - https://twitter.com/WATCfood/ Instagram - https://www.instagram.com/weekendatth... Pinterest - https://www.pinterest.com/weekendcott... THANKS FOR WATCHING!