Easy Pickled Zucchini Recipe
3 medium zucchini (16 oz), thinly sliced
1 shallot, thinly sliced
1 medium white onion, thinly sliced
1 medium red onion
1 1/2 tablespoons fine grain sea salt
1 large fresh dill sprig
1/2 tablespoon pickling spice
1 small fresh pepper, very thinly sliced
(choice of favorite pepper)
3/4 cup cider vinegar
3/4 cup white wine vinegar
1/3 cup natural cane sugar
After slicing the zucchini, shallot and onions, toss with salt and place in a large colander in a large bowl in order to catch the liquids that will drain from them. Cover the bowls and let sit in the refrigerator for 2 - 3 hours. Toss once every hour to assist with the draining and shake or spin to finish draining as much water off them as possible to get the zucchini as dry as possible.
Place the zucchini, shallots and onion in your choice of jar. Add the fresh dill and pepper evenly in the top of the jar(s).
Combine the ciders, sugar and pickling spice in a pot and heat to a rolling boil for a couple of minutes. Be sure to stir until the sugar dissolves. Pour carefully into the jar leaving about a 1/2" space from the top of the jar. Seal the jar. Let cool before storing or placing in refrigerator.
Either allow to cool and refrigerate or seal the jars for longer term storage before using.
Makes about a quart or so.
To personalize this to fit your own tastes is very easy as well. Add a little of your favorite herb, spice, etc - mix and match to try out new flavor combinations!
I added the following to some of the jars today:
See also: Home Canning the Amish Way