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SPICY ZUCCHINI PICKLES

October 31, 2017 by Debbie Leave a Comment

I promised more zucchini recipes so here goes…. This just may be my favorite this year!

INGREDIENTS
3 pounds zucchini
3 large jalapeno peppers
3 large serrano peppers
1 medium onion
1/4 cup canning salt or kosher salt
1 1/2 cups sugar
2 teaspoons mustard seed
1 teaspoon peppercorns
1 teaspoon crushed red pepper flakes
4 cups apple cider vinegar
1 3/4 cups water
I didn’t use all these for this recipe.
Wash the zucchini and trim the ends. Slice into 1/2 inch slices. I used a mandolin.
Wash and slice the peppers and onions.
Place both into a large bowl, sprinkle with the salt and allow to sit for 2 hours. Drain, rinse with cold water, then drain well.
Combine the remaining ingredients into a large pot and bring to a boil. Turn off the heat, add the vegetables and allow to sit for another 2 hours. Return heat to a simmer and simmer for 5 minutes.
Ladle into sterilized jars, remove air bubbles, wipe the rims, and add flats and rings to a finger tip tightness.
Process in a boiling water bath canner for 15 minutes for pints.
I can hardly to wait to try these on a panini or other sandwich! They are delicious and I’m sure they will not last long.
NOTE: If you like really spicy food, you may want to add more peppers. I have a few tender bellies here that can’t handle that much heat. I LOVE spice and these were a good compromise for us.

Filed Under: canning & dehydrating, pickles & relishes Tagged With: canning, pickles & relishes

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Hi! I'm Debbie...a wife, mother, grandmother, and someone who is striving to live the simple life by returning to the basics. This means cooking healthy, from scratch meals for our family and friends, learning to preserve foods, making soaps and lotions, raising animals on our mini-farm, and an assortment of other things.

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