SPICEY ZUCCHINI BREAD & BUTTER PICKLES

Posted by Cam

This recipe is the result of an over abundance of zucchini from our garden one summer. I have reworked the recipe over the last few summers until finally settling on the finished recipe below. The sweetness of the brine offsets the heat of the peppers giving a punch at the end of each bite.  These are wonderful alone or on burgers and in your favorite salads. Because zucchini from your garden can become quite large it is best to quarter them before slicing.  If you aren't growing your own garden or don't know anyone with an excess of zucchini in their garden; the smaller zucchini in the grocery stores are the ideal size for pickles. 

INGREDIENTS:

2 1/2 qts. distilled white vinegar
5 cups white sugar
7 1/2 tbls. canning salt
5 tsp celery seed
2 1/2 tsp dry mustard
1 tsp black peppercorns
2 tsp red pepper flakes
9 qts. unpeeled sliced zucchini (about 20 med.)
2 Anaheim peppers
5-6 jalapeno or serrano peppers

TOOLS: 

6~Qt size or 10~12 pt. size canning jars with lids & rims, stock pot, hot water canning bath.

Wash and then slice zucchini (quarter larger zucchini before slicing).  Slice both Anaheim peppers in half~ place zucchini and Anaheim peppers into a large stock pot. Bring vinegar, sugar, salt and spices to a boil.  Pour hot mixture over zucchini & peppers.  Let stand for 1 hour stirring occasionally. Bring mixture to a boil and cook for 3 minutes; remove from heat.

Split jalapeno or serrano peppers in half and then drop both halves into each prepared/sterilized jar.  Pack zucchini into each jar leaving 1/4"~1/2" space on top.  Seal jars with sterilized lids.  Process in hot water bath for 10 minutes. Let pickles sit for at least a week before eating.  The longer they sit the better the flavors & heat blend together.  Makes 5~6 qts or 10~12 pints.

Note:  If you would like less heat to your pickles remove seeds from 1/2 of each pepper.  If you are using the pint size jars, only use half of a pepper for each jar.