pickled zucchini

Name: Pickled Zucchini
Cook time: 15 min
Ingredients: 2 pound(s) zucchini, sliced; 2 medium onions, quartered and sliced; 2 - celery stalks, sliced; 2 1/4 cup(s) white wine vinegar; 2 1/4 cup(s) apple cider vinegar; 1/2 cup(s) pickling salt; 3/4 cup(s) sugar; 1 1/2 cup(s) water; 6 sprig(s) fresh dill; 6 clove(s) garlic; 36 - black peppercorns, whole; 3 tablespoon(s) mustard seeds; 1 1/2 teaspoon(s) celery seeds; 6 pint(s) canning jars

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98 Pinches 1 Photo

Lisa 'Gayle' Goff

Chula Vista, CA

Updated on Oct 15, 2011

The last of my relish tray for my cocktail/appitizer submission to my Ninja challenge not my picture.....just a borrowed sample

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prep time

cook time 15 Min

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Ingredients

2 pounds zucchini, sliced
2 medium onions, quartered and sliced
2 - celery stalks, sliced
2 1/4 cups white wine vinegar
2 1/4 cups apple cider vinegar
1/2 cup pickling salt
3/4 cup sugar
1 1/2 cups water
6 sprigs fresh dill
6 cloves garlic
36 - black peppercorns, whole
3 tablespoons mustard seeds
1 1/2 teaspoons celery seeds
6 pints canning jars

How To Make pickled zucchini

Step 1

place zucchini, onion and celery in a large bowl, pour salt over veggetables then fill with cold water to cover, refrigerate for 2 hours then drain and rinse

Step 2

prepare jars, lids and water bath
Step 3

place vinegar, sugar and water in a large non reactive pot, bring to a boil turn off heat, add vegetables and let stand a few minutes
Step 4

while that is setting place in each jar a sprig of dill, a clove of garlic, 6 peppercorns, 1/2 t mustard seeds, 1/4 tsp celery seeds then with a slotted spoon fill jars with vegetables packing as you go, ladle in the liquid leaving 1/2 inch head space, wipe rims and put the lids on, process in water bath for 15 minutes. Cool 24 hours (check lids to be sure they sealed and reprocess or refrigerate any that have not sealed.
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