Squeeze to remove excess moisture, then let the zoodles dry inside the cloth for one hour. Divide the zoodles among small freezer bags. Eat them before one year is up. Dehydrating zucchini allows you to enjoy it well after zucchini season is over without worrying about mushiness. Slice a washed zucchini thinly. Blanching it preserves the best color and texture. Arrange the slices in a single layer on the dehydrator tray, leaving space around each piece.
Let the slices cool for about ten minutes. Transfer the cooled zucchini to an airtight container, storing it in a cool, dark location. To rehydrate, pour boiling water over the slices and let them soak for 15 minutes. Cut the zucchinis into rounds or strips.
Divide the seasonings, zucchini pieces, and dill sprigs between three pint-sized Mason jars. Bring the water, vinegar, sugar, and salt to a boil in a medium saucepan over medium-high heat. Carefully pour the brine liquid into the jars, leaving space at the top. Screw the lids on tightly before shaking the jars. Let them cool for 30 minutes before placing them in the fridge for at least 24 hours before serving. Zucchini pickles last two to three weeks in the refrigerator. You may find zucchini blossoms at a farmers market.
Choose bright yellow-orange flowers that are not wilting. However, if necessary, leave them in an open plastic bag in the crisper for one to two days, wrapping them in damp paper towel. The best way to defrost zucchini depends on how you froze it. Let slices thaw in a colander in the sink or place the freezer bag in a bowl of water for about ten minutes until the slices are soft. Place grated zucchini in a large bowl in the fridge overnight, draining off extra liquid.
You may also heat it for two minutes in the microwave. If you think you won't use your zucchini within a week of buying it, sticking it in the freezer is an easy way to make it last much longer. The texture of frozen and thawed zucchini is a bit softer, making it ideal for cooked meals like pasta dishes or baked options such as zucchini bread.
Avoid using frozen zucchini for fresher recipes like salads or zoodles. If you'd like to learn how to freeze zucchini, follow our handy guide for step-by-step instructions.
How to Store Zucchini. The easiest way to defrost that zucchini is to transfer the bag or container into the fridge the day before you need it. Before you use the veggie, drain the liquid that builds up in the bag while the summer squash thaws. Fresh zucchinis last for 7 to 10 days in the fridge and 1 to 2 days on the counter.
Cooked zucchinis and any leftovers keep for 3 to 4 days. While many sources say zucchini keeps up to a week [USU] , I found that it often retains quality for a couple of extra days. If you follow those simple guidelines, you should be happy with the zucchinis that you bring home.
If you notice that your zucchini starts to go soft or wilting, use it right away. The easiest way to defrost frozen zucchini is in the refrigerator and it will only take a few hours, but if you are in a hurry, place the sealed bag in a bowl of cold water to speed up the thawing process. You may find extra water in the bag, which can simply be drained off. If you freeze grated or shredded raw zucchini, squeezing out or patting dry the zucchini is particularly important, as it tends to have a lot of moisture.
Fresh zucchini that's stored in the refrigerator can be used in almost endless ways, including in stuffed zucchini , baked into a zucchini gratin or tossed with pasta. Frozen zucchini won't be quite as crisp as fresh, so it's better for sauces , soups and casseroles. How to Store Avocados.
How to Store Potatoes. How to Store Cucumbers. Lauren Salkeld. Lauren Salkeld August 09,
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