Zucchini Spears

READY IN: 1hr
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs zucchini, seeds removed, sliced into spears
  • 10 -12
    fresh pepperoncini peppers (score but left whole)
  • 2
    serrano peppers (stem removed n sliced)
  • 1
    large red onion (peeled, halved and sliced)
  • 4 -8
    garlic cloves, sliced very thin
  • 3
    cups vinegar
  • 2
    cups sugar
  • 2
    teaspoons celery seeds
  • 2
    teaspoons mustard seeds
  • 1
    teaspoon turmeric
  • 1
    teaspoon red peppercorns
  • Ball pickle crisp, granules (just 1/8 teaspoon per 1 pint jars or a dash 1/16 teaspoon per 1/2 pint jars) (optional)
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DIRECTIONS

  • In a large stainless steel bowl layer the first 4 ingredients sprinkle 1/2 cup salt on the veggies. Top with cold water and set aside for 2-3 hours.
  • Drain into a colander and rinse very well under running cold water. Drain well.
  • In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes.
  • Add the vegetables,cover and let infuse for 1 hour off heat.
  • Prep your jars I used 8 - 8 ounce jars. And prepare the water bath.
  • Bring the vegetables back to a boil to heat through.
  • Pack into jars.
  • Top with a dash of the crisp granules.
  • Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
  • Wipe rims clean and top with lids and bands. Screw to finger tip tight.
  • Place jars in boiling water bath with at least 1 inch covering the jars.
  • Bring back to a boil, cover and boil for 15 minutes.
  • Turn of flame remove lid and rest for 5 minutes.
  • Remove jars without tipping and place in a draft free place till cool.
  • Remove bands after 12 hours, label and store in a cool dark place.
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