Wednesday, August 1, 2018

Spicy Zucchini Pickles (Quick)

One of Sue's cousin-in-law's came for a visit recently and brought these pickles for Sue to try. 
I'm not really a pickle lover BUT I actually enjoyed these. The zucchini offers a little something different texture and taste wise from cucumbers but at the same time when we let people taste test these they thought they were cucumbers. Weeeeeeeird. 
The first time I tried one they had only sat for a week so the spices were fairly mild. After a couple of days I tried another one and the spice level had jumped quite a bit. So keep that in mind - the longer they sit the spicier they get. You can adjust the red pepper flakes if you like things spicier or not so spicy. Try the 1/2 tsp in each jar and then go from there. 
These are "quick"pickles because they are ready to eat after only a week. 

Spicy Zucchini Pickles (Quick)

6 smallish yellow or green zucchini (3 or 4 medium)
4 cloves garlic, peeled
4 tsp mustard seeds
2 tsp red pepper flakes
3 cups vinegar
1 cup sugar
1/4 cup pickling salt

Also Need:
4 - 2 cup canning jars with lids and rings

Slice the zucchini into thin slices (I used a mandolin). NOTE - you can also slice then into spears if you prefer. We liked the thin slices because we could then use these on sandwiches and burgers. 
In each of the 4 canning jars place 1 clove of garlic, 1 tsp mustard seed, and 1/2 tsp red pepper flakes. 

Place the sliced zucchini into the jars, stuffing as full as possible while leaving about 1/2 inch space from the top of the jar. Set aside.
In a saucepan, bring the vinegar, sugar, and pickling salt to a rolling boil. Boil for 10 minutes. 
While mixture is boiling, in a smaller pan, heat the lids for the jars in simmering water. 
Divide the hot vinegar mixture between the 4 jars. Top with hot lid and then tighten ring on top.
Let cool to room temperature. 

 And then refrigerate for one week before eating. 
Just a reminder that these get spicier the longer they sit.
*Must be kept in the fridge*

FYI - We have had good luck doubling the recipe with no issues if you have a lot of zucchini you want to use up! Be prepared for your house to smell like vinegar when you make these. You might want to open a window. Just sayin'. 
If you prefer spears for your pickles then you can definitely do them instead. We haven't made them that way but Sue's cousin-in-law has and says they are just as tasty. We like to give the jars a little shake to spread the spices throughout the jar after they have cooled off. You don't have to, we just feel like it helps the flavors develop more evenly. 
Looking for another unusual way to use up zucchini? Why not try our "What Do You Mean It's Not Apple, Apple Crisp" - recipe HERE. 

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