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