This recipe makes about 2 quarts of crispy, crunchy zucchini pickles
Prep Time 15minutes
Cook Time 15minutes
Author Craving Something Healthy
1teaspoonhot pepper flakesor to taste
4medium zucchiniwashed and sliced 1/2-inch thick
1/2large sweet onionsliced thin
In a large saucepan, mix together vinegar, sugar, salt, turmeric, dry mustard, nutmeg and hot pepper flakes. Bring mixture to a boil. Reduce heat and let simmer for 3-4 minutes. Remove from heat and let cool for 10-15 minutes.
While vinegar is simmering, layer vegetables and garlic cloves in an 2 quart jar (or 4 pint-sized jars).
Using a large funnel, carefully pour the hot vinegar solution over the vegetables. Cover tightly, and let the jar(s) cool to room temperature.
Transfer pickles to the refrigerator for 24 hours. Store for up to 4 weeks in the refrigerator.
Instead of boiling the vinegar solution in a pot and fumbling with a funnel, I like to use an 8-cup glass measuring cup and boil it in the microwave.