Ingredients

The following ingredients have 4 Servings
  • 3 pounds zucchini (spiralized)
  • 2 tablespoons kosher salt
  • 3 cups apple cider vinegar
  • 2 cups white sugar
  • 1 cup water
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Ball Pickle Crisp

Instruction

  • Toss the zucchini with the salt in a large bowl. Chill for 3 hours in the fridge, then drain and pat dry with a paper towel.
  • While the zucchini is chilling, prepare for canning as follows: Place a canning rack in a large pot and put four pint jars (lids removed) onto the rack. Add enough water to cover the tops of the jars by 1 inch. Set the heat to medium and allow the water to come to a simmer. Turn off the heat.
  • Use a jar lifter to remove the hot jars from the pot of water and place them upside down on a clean dish towel. Once dry, turn them upright and add 1/8 teaspoon pickle crisp to each jar. Pack each jar tightly with the drained zucchini.
  • Place the vinegar, sugar, water, mustard seeds, turmeric and red pepper flakes in a medium saucepan. Set the burner to medium-high heat and allow to boil. Use a funnel and a ladle to fill each zucchini-packed jar with the hot brine. Be sure to leave 1/2-inch of head space. Use a clean butter knife or wooden skewer to run along the inside of each jar to remove any air bubbles. If any of the jars have more than the 1/2-inch of head space after the air bubbles pop, top them off.
  • For Refrigerator Pickles: Cover with lids and rings, let cool to room temperature and chill in the fridge before serving.
  • For Canning: Wipe the rims of the jars clean with a paper towel. Add the lings and screw on the rings until just barely tight (don't over-tighten!). Heat the water that remains in the canning pot until it reaches 120 degrees. Use the jar lifters to place the jars right-side-up onto the canning rack. Bring the water to between 180-185 degrees and maintain it for 30 minutes. Carefully remove from the pot and set on the kitchen towel to cool for 24 hours. Remove the rings and check to ensure each lid has sealed. Store for up to 1 year.