Pickle Passion
I don’t know when my love of all things pickled started, but I have a serious case of Pickle Obsession. I love the salty, sour and slightly sweet taste of pickles. When you’re looking for something different to do with all that zucchini you have, try these delicious Spicy Zucchini Pickles. They’re absolutely pucker worthy and have a bit of spicy heat as well. They look really pretty too. You’ll love to eat them but they make a really nice gift as well.
Whether you grow them yourself our you’re gifted zucchini by friends or neighbors, they are more than prolific this time of year. You can put them to good use in so many recipes. Just follow me for the next few months, let me tell you, I have plenty of zucchini recipes coming up. I usually just make a really quick refrigerator pickle with zucchini. This recipe is just slightly more work, but well worth the effort.
GardZENing
I am not the most relaxed person you’ll ever meet. (Insert laugh track and knee slapping sounds here.) I tend to lean in towards a pretty high anxiety level at all times and I’m not very patient either. But, I’ve found that the one thing I can do that totally relaxes me and certainly teaches me patience is gardening. I am totally willing to get super dirty and work hard. The rewards are immeasurable.
The saying goes, to plant a garden is to believe in tomorrow. That’s for sure, because nothings going to grow overnight. But, once established, each morning you check your plants, you’re sure to find a gift.
If you’re new to gardening, zucchini is the one plant that will never disappoint. They’re super hardy and one plant will yield a family of four about all the zucchini you can stand to eat in one season. Not to mention, the flowers are so pretty and edible too.
Spicy Zucchini Pickles
This recipe will make about 6 16 ounce jars or about 3 1 quart size jars.
Trimming and Soaking the Zucchini
The smaller sized zucchini are always the best tasting. Zucchini left to get too big get bitter and full of seeds. Try using zucchini about 6-10 inches long, about 4 inches or so wide.
Wash zucchini, then trim the ends. I like to make both spears and rounds for pickles. It’s funny, but I’ve found everyone has a favorite shape, plus I think it makes the pickles more interesting. If making spears, quarter the zucchini. I also measure the length to the jars I am using. Any that are longer than the jars are trimmed, then the trim is used for the rounds.
Put the trimmed zucchini into a large bowl. Add 4 tablespoons of coarse salt (pickling or coarse sea salt) and cover with ice. Add water to fill the bowl about 3/4 full. Top with a plate and weight down with a heavy can, like a soup can. Let the zucchini sit for about 2 hours.
After they’ve soaked, drain the water. Set aside.
Prepare The Jars
Wash and sterilize canning jars. I use 2 cup/16 ounce jars. I wash mine then fill them with boiling water to the very top and let them sit until they cool down. You can also do the same thing by running through the dishwasher on hot.
Into each jar add 2 smashed garlic cloves, 2-3 sprigs of fresh dill weed, about 1/2 teaspoon each of coriander seeds, dill seeds and mustard seeds and black peppercorns. For the heat, use your favorite peppers. I used Fresno peppers, but removed all the seeds. I only used about 3 round slices per jar. However, if you like yours spicier, add more. Keep in mind that as these pickles sit, they will become hotter.
For The Brine
Into a large pot such as a dutch oven or other heavy bottom pot, add 5 cups of white vinegar, 5 cups of water, 1/3 cup of granulated sugar and 4 tablespoons of coarse sea salt or pickling salt. For added flavor and interesting color, add 1/2 teaspoon of saffron threads. If you don’t have saffron, add 1/2 teaspoon of turmeric. Heat to boil, then simmer about 5 minutes to be sure all the sugar and salt has dissolved.
Add the zucchini to the brine and let them cook about 2-3 minutes.
Put It All Together – Spicy Zucchini Pickles
Add the zucchini to the jars, then top with the brine. If you are going to can, leave 1/2 inch of head space between below the rim. If you are going to refrigerate, you can fill to cover the zucchini.
For refrigerated version, just seal and keep refrigerated for about 5-7 days. These pickles will keep refrigerated for about 2 months.
If you are going to can, set a boiling canner up, process per the canning instructions for 10 minutes, then rest for 5 minutes. Make sure the lids “pop” as they invert to seal the jars. These will keep up to a year before opening. Always refrigerate once the are opened.
Enjoy!
Spicy Zucchini Pickles
Ingredients
- 5 pounds zucchini
- 8 tablespoons coarse sea salt or pickling salt (divided)
- 5 cups white vinegar
- 5 cups water
- 1/3 cup granulated sugar
- 1/2 teaspoon saffron threads or substitute 1/2 teaspoon turmeric
- 1 bunch fresh dill weed
- 3 teaspoons coriander seeds
- 3 teaspoons dill seeds
- 3 teaspoons black peppercorns
- 2 tablespoons mustard seeds
- 2-3 Fresno chili peppers, seeded and cut into rounds
- 6 16 ounce canning jars with tops and lids
Instructions
- Wash zucchini, then trim the ends.
- (I like to make both spears and rounds for pickles. If making spears, quarter the zucchini. Measure the length to the jars and trim to fit just to the base of the rim. Any that are longer than the jars are trimmed, then cut any of the trimmed zucchini for rounds.)
- Put the trimmed zucchini into a large bowl.
- Add 4 tablespoons of coarse salt (pickling or coarse sea salt) and cover with ice.
- Add water to fill the bowl about 3/4 full.
- Top with a plate and weight down with a heavy can, like a soup can.
- Let the zucchini sit for about 2 hours. After they've soaked, drain the water. Set aside.
Prepare The Jars
- Wash and sterilize canning jars.
- Into each jar add 2 smashed garlic cloves, 2-3 sprigs of fresh dill weed, about 1/2 teaspoon each of coriander seeds, dill seeds, black peppercorns and mustard seeds.
- Add the Fresno pepper rounds
- For less spicy, use just a few rounds and no seeds. However, if you like yours spicier, add more. Keep in mind that as these pickles sit, they will become hotter.)
For The Brine
- Into a large pot such as a dutch oven or other heavy bottom pot, add 5 cups of white vinegar, 5 cups of water, 1/3 cup of granulated sugar and 4 tablespoons of coarse sea salt or pickling salt. Add 1/2 teaspoon of saffron threads.
- (Note: If you don't have saffron, substitute with 1/2 teaspoon of turmeric.)
- Heat to boil, then simmer about 5 minutes to be sure all the sugar and salt has dissolved.
- Add the zucchini to the brine and let them cook about 2-3 minutes.
Put It All Together
- Add the zucchini to the jars, then top with the brine.
- If you are going to preserve (can), leave 1/2 inch of head space between below the rim. If you are going to refrigerate, you can fill to cover the zucchini.
- For refrigerated version, just seal and keep refrigerated for about 5-7 days before eating.
- They will keep nicely, refrigerated for about 60 days.
For Canning:
- Set a boiling canner up, process per the instructions to your canner and process for 10 minutes, then rest for 5 minutes. Make sure the lids "pop" as they invert to seal the jars. These will keep up to a year before opening.
- Always refrigerate once the are opened.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
