Pickled Zucchini

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

2 cups zucchini, 1/2â cubed
1 cup cauliflower, medium diced
1 cup onion, medium diced
1 cup bell pepper, medium diced
1/3 cup carrot, medium diced
2 tbsp pickling salt
Pickling Liquid:
1 1/2 cups apple cider vinegar
1 1/2 cups white sugar
1 1/2 cups water
3 garlic cloves, minced
1 tsp chili flakes
2 tbsp pickling spice
1 tsp pickling salt
Toss all vegetables together in a bowl with 2 tbsp pickling salt; let sit for 4-6 hours at room temperature. Rinse veggies and drain well, then divide them equally between two sterilized 500 ml mason jars. Bring your water bath to a boil while preparing the pickling liquid.
For the pickling liquid: Mix together all ingredients in a medium pot and bring to a boil. Boil hard for about 2 minutes. Strain the liquid into the two mason jars and discard the spent spices. If jars are not filled to within 1/2" of the rim, top up with boiling water. Seal jars finger-tight and immerse in the water bath, ensuring tops of jars are under at least 1â of water. Once water returns to a boil, process jars for 20 minutes (use a timer). Once processed, remove jars (without tilting) carefully and place them on a rack to cool. Leave them undisturbed for 24 hours. Yield: 2 jars

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