ZUCCHINI PICKLES | Zesty, Tangy, Sweet, & Fiery | Better than traditional pickles

This video is about making and canning Country Style Zucchini Pickles. This is a way to use up the abundant zucchini from the garden that tends to bombard any gardener's kitchen. We aren't complaining, but this is one garden vegetable that keeps giving and giving during the growing season. The zucchini pickles in this recipe are sweet, tangy, zesty, and a little firey if you choose to use jalapenos as I show you in this video. This is a nice way to use and preserve zucchini for healthy snacking (minus a little sugar)! We actually prefer these over cucumber pickles :)
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Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
COUNTRY-STYLE ZUCCHINI PICKLES RECIPE
This recipe makes a large batch of pickles. Using about 6 very large zucchini.
YIELD: Approximately 16 pints
Cut zucchini into spears to desired length and thickness. Cutting off excess “meat” of the zucchini (seeds and soft meaty area).
**I use a pint jar as my measuring device to determine the spears' length. **
Soak spears in saltwater brine x 2 hours.
INGREDIENTS
96 oz. Organic Apple Cider Vinegar with “the mother”
4 Cups Sugar
2 T. Mustard Seed or 1 T. Ground Dry Mustard
2 T. Celery Seed
2 T. Turmeric
Dill to taste
Garlic to taste (minced)
Salt & Pepper to taste
DIRECTIONS
Combine the above ingredients together in a large stockpot, and heat up on the stove, but not boiling.
Add the zucchini, stir to toss, and let sit x 1 hour.
Pack zucchini into jars as desired & ladle pickling liquid into jars, leaving ½ inch headspace.
Place lids/rings onto jars.
Process in a water bath canner x 10 minutes or as per your specific elevation standards.
*To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add cucumbers or pour over zucchini/cucumbers in another container. You can place the zucchini/cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.
#prepper #homesteading #canning