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Zucchini Pickles Spicy:

Like zucchini pickles? Try them with a little spice with this zucchini pickling recipe:


4 lbs. medium zucchini
4 c. ice cubes
1/2 c. pickling salt
4 c. white vinegar
1 2/3 c. water
1 1/2 c. sugar
1 to 1 1/2 tsp. crushed red pepper
6 small fresh red serrano or Thai chile peppers
6 small fresh green serrano or jalapeno chile peppers
6 bay leaves
6 tsp. whole black peppercorns
3 tsp. mustard seeds


Wash your zucchini. Cut off the blossom ends and the stem. Cut the zucchini into about 3-inch-long spears that are about 3/4 inch thick. This should make about 16 cups of zucchini spears.

In an extra-large nonmetal bowl, layer about one third of the zucchini, one third of the ice cubes, and one third of the salt. Repeat these layers twice. Weight down your mixture with a heavy plate. Allow mixture to set for 3 hours.

Remove any remaining ice from the zucchini mixutre and transfer the zucchibi mixture to a colander and drain it.

In a 3-quart stainless steel, enamel, or nonstick heavy pot combine the vinegar,t he water, sugar and crushed red pepper. Bring to boiling over medium heat, stirring until the sugar dissolves. Boil for 1 minute. Reduce heat to low to keep it warm.

Pack the zucchini into 6 hot sterilized pint size canning jars,. In each jar add one of the red chile peppers, one of the green chile peppers, one of the bay leaves, 1 tsp. of the black peppercorns, and 1/2 tsp. of the mustard seeds. Pour the hot liquid into each jar to cover the zucchini, leaving a 1/2-inch headspace. Remove any air bubbles in the jars with a nonmetal spatula or a bubble freer. Add more of the hot liqud if needed in order to keep a 1/2 inch headspace in each jar. Wipe the jar rims clean and adjust the two-piece canning lids.

Process your filled jars in a waterbath canner for 10 minutes. (Start timing when the water returns to boiling). Remove the jars from from the canner and cool on wire racks.

Makes 6 pint jars.