Yet another way to use all of those zucchinis that are taking over your garden! This is so easy! You can use zucchini pickles on sandwiches, tacos, salads and, of course, wherever you’d usually use pickles or relish. I’ve even chopped them up and put them in tuna salad and egg salad.
makes 2 (1 quart) jars:
1 big zucchini, unpeeled and sliced very thin
1 large onion, peeled and sliced very thin
1/2 sweet red bell pepper, seeds and stem removed, chopped
1/2 sweet orange bell pepper, seeds and stem removed, chopped
a large handful fresh thyme sprigs (I used lemon thyme)
3 cups apple cider vinegar
1 and 1/2 cups sugar
3 teaspoons mustard seeds
1 teaspoon garlic powder
Place zucchini, onion and peppers in a large nonreactive bowl. Pour cold water over and add a handful of ice cubes. Sprinkle a Tablespoon of salt over all. Weigh down with a heavy, smaller bowl so all of the veggies are submerged. Allow to rest for 1 to 2 hours, or until zucchini is slightly more tender. Drain well and transfer to 2 (1 quart) canning jars that have been washed in very hot water, and rinsed very well.
Place cider vinegar, sugar, mustard seeds and garlic powder in a saucepan. Bring to boil. Remove from heat and cool until liquid is warm (not hot) to the touch. Pour liquid over veggies in jars. Pack some fresh thyme sprigs into jars alongside the veggies. Place lids tightly on jars. Allow to cool a bit before placing in refrigerator. Refrigerate at least 48 hours prior to eating pickles.