Zucchini Pickles
Servings: 7 pints
Ingredients
- 3-4 large zucchini sliced into fat coins*
- 4 cups apple cider vinegar
- 4 cups water
- 5 tablespoons pickling salt
- 14 garlic cloves** peeled (2 per jar)
- ¼ teaspoon crushed red pepper per jar***
- 1 teaspoon dill seed per jar
- ½ teaspoon black peppercorns per jar
Instructions
- Wash and slice the zucchini.
- In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
- Arrange jars on counter and dole out the spices to each. Pack the zucchini slices firmly into the jars. You don’t want to damage them, but you do want them packed tight.
- Pour the brine into the jar, leaving ½ inch headspace.
- Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
- When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).
- Pickles can be stored in a cool, dry place for up to a year.
- If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.
Notes
*I use slices because I find that they are easiest to pack into jars. However, you could also choose to make spears or halves.
**I like to peel the garlic by leaning on it ever so slightly with the side of a chef’s knife. This bruises the garlic a bit and gets its pungent flavor into the brine/cucumbers more effectively.
***Some people have reported that this level of spice leaves their pickles far too spicy. If your red chili flakes are particularly fresh or potent and you’re not a huge fan of spice, consider reducing the amount.