Tangy Zucchini Pickles


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Tangy Zucchini Pickles
Tangy Zucchini Pickles
Ingredients
2½ lbs. zucchini
4 cloves garlic, thinly sliced
1 small red onion, quartered and sliced
1 red bell pepper, diced
3 cups cider vinegar
3 cups water
1/3 cup sugar
1 tbsp. mustard
1 tbsp. coriander seeds
1 tsp. ground turmeric
1 tsp. salt
1/2 tsp. crushed red pepper
1/2 tsp. celery seed
Directions

Prep: 15 minutes, Cook: about 1 hour total, Makes: 5 pints

1. Trim ends from zucchini and cut in half lengthwise. Cut in half again, then cut into sticks. Pack into sterilized canning jars with garlic, onion and bell pepper.

2. Bring remaining ingredients to a boil in a medium saucepan; reduce heat and simmer for 10 minutes. Pour into jars, leaving 1/2 inch empty at the top. Follow canning instructions below and boil for 10 minutes. 

Basic Canning Instructions:

1. FiIl a large stockpot half full with water and bring to a boil (allow 1/2 to 1 hour, depending on size of pot). Submerge empty canning jars, lids and rings in water; remove to a clean cloth.

2. Fill jars, leaving 1/2 inch open at the top of each, making sure to keep rims clean (a wide mouth funnel works well for this). Eliminate any bubbles by stirring with a non-metallic kitchen utensil such as a wooden skewer or chopstick. Wipe away any food from the rims with a clean damp cloth.Top with sterilized lids, screwing rings on tightly, then loosening about 1/4 inch. Lower into boiling water, making sure water reaches 1 to 2 inches above lids and return to a boil. Cook according to recipe instructions.

3. After processing, remove jars carefully from pot and set on a cloth.

4. When jars have cooled, check to make sure all are sealed by pushing down in the center. If the lids give and make any noise, jars have not sealed properly and should be refrigerated. Store sealed jars in a cool, dark place. 

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