Zucchini “Peel” Recipe
🕒 Cook Time: 35 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 1 hour 5 minutes
🥄 Servings: Approximately 6 cups
🥗 Category: Dessert
🏷️ Keywords: Vegetable, Very Low Carbs, Low Protein, Low Cholesterol, Healthy, Weeknight, Canning, < 4 Hours, Easy
Description:
This zucchini “peel” recipe may seem like a lot of work at first glance, but let me assure you, the effort is well worth it. Utilize this versatile creation in cookies, muffins, or even fruit cakes for an unexpected twist that’ll have everyone asking for more!
Ingredients:
- 2 very large zucchinis
- 1 cup vinegar
- Juice of 1 lemon
- 4 whole cloves
- White sugar (3/4 cup for each cup of measured zucchini)
Instructions:
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Prepare Zucchini: Begin by thoroughly peeling and removing the seeds from the 2 very large zucchinis. Then, slice and dice them into small pieces, similar in size to commercially bought peel. Be prepared, as this step involves quite a bit of chopping.
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Initial Soak: Take a one-gallon ice cream bucket and fill it with the chopped zucchini pieces, approximately 16 cups worth. Add 1 cup of vinegar and fill the bucket to the top with water. Allow this mixture to stand overnight.
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Drain and Sweeten: The next morning, drain the zucchini. Measure the drained zucchini and for each cup, add 3/4 cup of white sugar. Additionally, squeeze the juice of one lemon over the mixture and add about 4 whole cloves.
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First Boil: Transfer the zucchini mixture to a large kettle and bring it to a boil. Allow it to boil for 15 minutes, stirring occasionally to prevent scorching.
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Rest Overnight: Remove the kettle from heat and return the mixture to the ice cream bucket. Cover it and let it sit overnight.
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Second Boil: The following morning, return the mixture to the kettle and bring it to a boil again, stirring continuously for 10 minutes. Once done, return it to the bucket and let it sit overnight once more.
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Third Boil: On the third morning, repeat the process by bringing the mixture to a boil in the kettle, stirring for 10 minutes. After boiling, remove it from heat and divide it into 3 bowls.
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Flavor Infusion: To each bowl, add a different flavor of Freshie or Kool-Aid. Popular choices include cherry, orange, and lemon-lime. Mix each flavor thoroughly into its respective portion of the zucchini mixture.
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Storage: Store the flavored zucchini “peel” in covered containers in the refrigerator. It can be used in the same manner as store-bought peel, adding a unique twist to muffins, cakes, or any other recipes that call for peel. It’s especially delightful in fruit cake recipes.
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Enjoy the Fruits of Your Labor: Despite the initial perception of being labor-intensive, trust me, the end result is truly worth it. The rich flavors and versatility of this zucchini “peel” will leave you pleasantly surprised and eager to experiment with it in various dishes.
With patience and dedication, this homemade zucchini “peel” will become a staple ingredient in your kitchen, adding a healthy and flavorful touch to your favorite recipes. Give it a try, and elevate your baking game to new heights! 🥒🍋🍰
