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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These tart pickles are sliced very thin and combined with onions to create a nice relish that can be used as a side dish for summer sandwiches or grilled meats, or are great on hot dogs, sausages or burgers. Read more . The coriander gives these an almost lemony taste, also making them a great addition to fish! Ingredients:
2lbs zucchini sliced very thin(i use a mandoline) |
1 large sweet or red onion, also sliced very thin |
3 1/2-4 cups cider vinegar(use the full amount if you like 'em really tart |
4t kosher salt |
1/4 cup honey |
1t mustard seeds |
1t coriander seeds |
2t cumin seeds |
2t whole pepper corns |
2t dry mustard |
water |
Directions:
1. Place zucchini and onions in large plastic or glass bowl and sprinkle with 1/2 the salt.
2. Cover with cold water and let rest 1-2 hours.
3. Drain.
4. In medium sauce pan, heat vinegar, honey, remaining salt, all seeds, pepper corns and dry mustard
5. Stir well and simmer about 5 minutes.
6. Let cool about 20 minutes.
7. Place equal amounts of zucchini/onions into 6 pint sized canning jars.
8. Divide the liquid, with seeds, into the jars over the veggies.
9. Add water to make sure veggies are covered, if needed, but do not over fill the jars.
10. Place lids, with rings, tightly on all the jars and invert a couple of times to distribute the liquid.
11. Refrigerate for 48 hours prior to serving.
12. *If you want a milder relish, use an extra jar or two, and add more water.
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