We are in full-tilt boogie zucchini time at our house, so I’ll be posting some delicious dishes featuring this manna-from-heaven vegetable. As you can see, we grow the gorgeous Zephyr variety but any zuke works well in this recipe as long as you pick them when they are no larger than 2.5 inch across. These pickles have a nice crunch and a good spicy flavor.
To every pound of zucchini:
2 cups white vinegar
1 cup water
4 medium garlic cloves, lightly smashed
2 T. sea salt or other non-iodized salt
1 T. dill seeds
2 tsp. red pepper flakes
1 tsp. black peppercorns
1 tsp. coriander seeds
1 tsp. mustard seeds, brown or black
1 bay leaf per jar
Trim ends of zucchini and slice into spears. Slice away seeds if large.
Bring vinegar, water, salt, and spices to a boil. Simmer 5 minutes, remove from heat.
Sanitize jars and lids – keep warm.
Pack jars with zucchini, garlic, and bay leaves. Pour vinegar mixture over zukes, leaving a generous ¼ “ at the top. Wipe rims with clean cloth or paper towel. Put lids on, put in canner with hot but not boiling water.
Process half-pint and pint jars 10 minutes, quarts 15 minutes (I recommend half-pints and pints for these rather than quarts). Remove from canner and let cool on towel set on the counter. Listen for jar lids “popping”, indicating a good seal.
Store in a dark, cool place about a week before using to let spices penetrate and flavor the zukes. Refrigerate after opening.
ElectricCookbook 