pickled zucchini
(1 rating)
The last of my relish tray for my cocktail/appitizer submission to my Ninja challenge not my picture.....just a borrowed sample
(1 rating)
cook time
15 Min
Ingredients For pickled zucchini
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2 lbzucchini, sliced
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2 mdonions, quartered and sliced
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2celery stalks, sliced
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2 1/4 cwhite wine vinegar
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2 1/4 capple cider vinegar
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1/2 cpickling salt
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3/4 csugar
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1 1/2 cwater
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6 sprigfresh dill
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6 clovegarlic
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36black peppercorns, whole
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3 Tbspmustard seeds
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1 1/2 tspcelery seeds
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6 ptcanning jars
How To Make pickled zucchini
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1place 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
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2prepare jars, lids and water bath
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3place 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
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4while 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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