3 pounds young zucchini, cut into 1/2" rounds
2 cups apple cider vinegar
3 teaspoons ground cumin
3 TBS pickling salt
1 lime sliced
2 tsp black peppercorns
1 tsp cumin seed
1 tsp mustard seeds
1 tsp red pepper flakes, I use chipotle
Combine the vinegar, 2 cups water, ground cumin and pickling salt in a pot and bring the brine to a boil.
Meanwhile place a lime slice in the bottom of each sterilized jar. Divide the pickling spices among your jars
Pack the sliced zucchini in each jar
Gently pour the hot brine over the zucchini leaving 1/2 inch headspace
If canning, gently tap the jars and use a wooden skewer to release any bubbles trapped. Wipe the rims of the jars. Add lids and rings Process for 10 minutes in boiling water.
If going directly to the fridge. Let the zucchini soak up all the flavor for 48 hours if you can wait that long.
Happy summer eating.
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