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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Zesty Zukes filled with Zany flavors. Sugar and Spiced Garlic, Chili's, peppercorns, onions...... And of course zucchini. This is one veggie that did great this year. There is 3-4 hours of brining and infusing time that is not calculated into cooking times. Ingredients:
3 lbs zucchini, seeds removed, sliced into spears |
10 -12 fresh pepperoncini peppers (score but left whole) |
2 serrano peppers (stem removed n sliced) |
1 large red onion (peeled, halved and sliced) |
pickling salt |
4 -8 garlic cloves, sliced very thin |
3 cups vinegar |
2 cups sugar |
2 teaspoons celery seeds |
2 teaspoons mustard seeds |
1 teaspoon turmeric |
1 teaspoon red peppercorns |
ball pickle crisp, granules (just 1/8 teaspoon per 1 pint jars or a dash 1/16 teaspoon per 1/2 pint jars) (optional) |
Directions:
1. In a large stainless steel bowl layer the first 4 ingredients sprinkle 1/2 cup salt on the veggies. Top with cold water and set aside for 2-3 hours.
2. Drain into a colander and rinse very well under running cold water. Drain well.
3. In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes.
4. Add the vegetables,cover and let infuse for 1 hour off heat.
5. Prep your jars I used 8 - 8 ounce jars. And prepare the water bath.
6. Bring the vegetables back to a boil to heat through.
7. Pack into jars.
8. Top with a dash of the crisp granules.
9. Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
10. Wipe rims clean and top with lids and bands. Screw to finger tip tight.
11. Place jars in boiling water bath with at least 1 inch covering the jars.
12. Bring back to a boil, cover and boil for 15 minutes.
13. Turn of flame remove lid and rest for 5 minutes.
14. Remove jars without tipping and place in a draft free place till cool.
15. Remove bands after 12 hours, label and store in a cool dark place.
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