zucchini pickles #2

YIELD: 8 PINTS

Easy Zucchini Pickles For Long-Term Storage

These crunchy zucchini pickles are so easy to make and will last for a year or more in your pantry.

PREP TIME30 minutes

COOK TIME15 minutes

TOTAL TIME45 minutes

Ingredients

• 3-4 pounds zucchini, cut into spears, slices or chunks
• 3 onions, thinly sliced
• 4 cups apple cider vinegar
• 4 cups water
• 1/2 cup salt
• fresh dill flowers (one per jar) or 2 tsp. dill seeds
• 1 head of garlic – or as many cloves as you like
• optional spices – 1.5 tsp. black peppercorns, 1.5 tsp. mustard seeds, 1 tsp. turmeric

Instructions

1. Sterilize your jars.
2. In a large pot, bring the apple cider vinegar, water and salt to a boil, then bring it to a very gentle simmer.
3. Peel the garlic and chop your onions. Clean your zucchini and cut into the size and shape you want - slices, spears, thin rounds.
4. Add the garlic and onions to your simmering brine and cook for ten minutes. Add your cut zucchini and bring back to the boil, cooking for 5-10 mins.
   
   
5. Add dill to each jar and the spices you are using. Pack the zucchini firmly into each jar, using the help of a fork and/or slotted spoon. Once your jars are full, ladle hot brine into jars, leaving a 1/2-inch headspace. Remove any bubbles with a wooden stick.
6. Wipe any spills, taking special attention to wipe the rims of the jars before sealing. Apply your lids and rings, if using, then place the jars in a water bath for 10 minutes. Remove and set on a kitchen towel to cool.
7. Check the jars have sealed and label them.