Zesty Zucchini Pickles

Ingredients

• 10 cups zucchini, 1/4 slices on a diagonal
• 1 large onion, peeled, halved and sliced
• 6 red jalapenos, sliced into strips
• 1/2 cup pickling salt
• 6 cups white vinegar
• 4 cups sugar
• 3 teaspoons mustard seeds
• 2 teaspoons celery seeds
• 1 teaspoon dill seed
• 1 teaspoon lovage seeds (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon chipotle chile, flakes (optional)

Directions

1. 1

   In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours.

2. 2

   Drain into a colander and rinse well under running cold water.Drain well.

3. 3

   In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour.

4. 4

   Prep your jars I used 6 - 8 ounce jars. And prepare the water bath.

5. 5

   Bring the infused vinegar to a boil.

6. 6

   Add the drained veggies bring to a boil and for 5 minutes.

7. 7

   Pack into jars leaving 1/2 head space.

8. 8

   Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.

9. 9

   Wipe rims clean and top with lids and bands. screw to finger tip tight.

10. 10

    Place jars in boiling water bath with at least 1 inch covering the jars.

11. 11

    Bring back to a boil , cover and boil for 15 minutes.

12. 12

    Turn of flame remove lid and rest for 5 minutes.

13. 13

    Remove jars without tipping and place in a draft free place till cool.

14. 14

    Remove bands and store in a cool dark place.