zucchini canning jar

Ingredients:

• 5 lbs zucchini (about 10 medium-sized zucchinis)
• 2 cups white vinegar (5% acidity)
• 2 cups water
• 1/4 cup canning salt
• 1/4 cup sugar
• 4 garlic cloves, peeled
• 4 dill sprigs (optional)
• 2 tsp mustard seeds
• 2 tsp black peppercorns
• 1 tsp crushed red pepper flakes (optional for a spicy kick)

Instructions:

1. Prepare the Zucchini: Wash the zucchinis thoroughly. Trim the ends and cut them into slices or spears, depending on your preference.
2. Sterilize Jars: Sterilize your canning jars by boiling them in water for 10 minutes. Keep them hot until ready to use.
3. Make the Brine: In a large pot, combine the vinegar, water, canning salt, and sugar. Bring to a boil, stirring until the salt and sugar are dissolved.
4. Pack the Jars: Place one garlic clove, one dill sprig, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of black peppercorns, and a pinch of crushed red pepper flakes (if using) in each sterilized jar. Pack the zucchini slices or spears tightly into the jars.
5. Add the Brine: Pour the hot brine over the zucchini, leaving about 1/2 inch of headspace at the top of each jar. Remove any air bubbles by running a non-metallic utensil around the inside edge of the jar.
6. Seal the Jars: Wipe the rims of the jars with a clean, damp cloth. Place the sterilized lids on the jars and screw on the bands until fingertip-tight.
7. Process the Jars: Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a high altitude.
8. Cool and Store: Remove the jars from the water bath and let them cool undisturbed for 12-24 hours. Check the seals; the lids should not flex when pressed in the center. Store in a cool, dark place for up to one year.