Canning Pickled Zucchini
Create honey-sweetened, pickled zucchini for winter eating
Servings: 7 Pint Jars
Ingredients
- 20 C small, sliced zucchini
- 3/4 C canning salt
- cold water to cover slices
- 5 C vinegar
- 1-1.5 C honey or sugar
- 1 Tablespoon turmeric powder
- 4 Tablespoons mustard seed (optional)
- onion (optional) add a few slices to each jar
- garlic (optional) add 4-6 slices per jar
Instructions
- Harvest zucchinis no larger than 2 inches in a diameter. Rinse clean.
- Slice into approximately 1/4 inch rings.
- Measure until you have 20 C of zucchini slices.
- Measure out 3/4 C salt.
- In a large bowl, put down a layer of zucchini, then a layer of salt, and so on.
- Add ice cold water, enough to cover zucchini. Let it sit for 2 hours.
- When there's about 30 minutes left, measure vinegar, honey, turmeric and mustard seed into a large pot. No salt required! Boil for 10 minutes.
- Clean 7 pint (500 ml) jars and prepare the canner and lids.
- Dump zucchini slices into a colander and rinse to remove salt.
- Fill jars, putting down any onion or garlic slices, first. Leave 1 inch headspace as you finish each jar.
- Top with hot brine, leaving 3/4 inch headspace. Wipe rims, add hots lids and canning bands.
- Process in a boil waterbath canner according to altitude.
- Under 1,000 ft in elevation: 10 minutes
- Above 1,000 ft in elevation: 15 minutes
- After processing, remove jars from the canner and cool for 12 hours.
- Check seals and store the good ones away. Refrigerate anything with a broken seal.
