Hot and Spicy Zucchini Pickles |
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Prep Time: 4 Minutes Cook Time: 15 Minutes |
Ready In: 19 Minutes Servings: 2 |
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From B&G canning am. Prep time includes 3 hour sook . Ingredients:
4 lbs zucchini, 3 inch spears 3/4 thick(about 16 cups) |
4 cups ice, crushed |
1/4 cup pickling salt |
4 cups white vinegar |
1 2/3 cups water |
1 -1 1/2 teaspoon red pepper, crushed |
6 red serrano peppers (small) or 6 thai red chili peppers (small) |
6 green serrano peppers (small) or 6 jalapeno peppers (small) |
6 bay leaves |
6 teaspoons whole black peppercorns |
3 teaspoons mustard seeds |
Directions:
1. In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
2. Remove any of the remaining ice, and drain zucchini in colander.
3. In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
4. To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
5. Pot hot vinegar mixture into jars, leaving 1/2 headspace. Remove any bubbles. Wipe rims and add lids.
6. Process in water bath for 10 minute, start timing once water is boiling.
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