SPICY ZUCCHINI PICKLES

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.