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“Zesty Zukes filled with Zany flavors. Sugar and Spiced Garlic, Chili's, peppercorns, onions...... And of course zucchini. This is one veggie that did great this year. There is 3-4 hours of brining and infusing time that is not calculated into cooking times.”
8 1/2 pints

Ingredients Nutrition

  • 3 lbs zucchini, seeds removed, sliced into spears
  • 10 -12 fresh pepperoncini peppers (score but left whole)
  • 2 serrano peppers (stem removed n sliced)
  • 1 large red onion (peeled, halved and sliced)
  • pickling salt
  • 4 -8 garlic cloves, sliced very thin
  • 3 cups vinegar
  • 2 cups sugar
  • 2 teaspoons celery seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoon turmeric
  • 1 teaspoon red peppercorns
  • Ball pickle crisp, granules (just 1/8 teaspoon per 1 pint jars or a dash 1/16 teaspoon per 1/2 pint jars) (optional)


  1. In a large stainless steel bowl layer the first 4 ingredients sprinkle 1/2 cup salt on the veggies. Top with cold water and set aside for 2-3 hours.
  2. Drain into a colander and rinse very well under running cold water. Drain well.
  3. In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes.
  4. Add the vegetables,cover and let infuse for 1 hour off heat.
  5. Prep your jars I used 8 - 8 ounce jars. And prepare the water bath.
  6. Bring the vegetables back to a boil to heat through.
  7. Pack into jars.
  8. Top with a dash of the crisp granules.
  9. Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
  10. Wipe rims clean and top with lids and bands. Screw to finger tip tight.
  11. Place jars in boiling water bath with at least 1 inch covering the jars.
  12. Bring back to a boil, cover and boil for 15 minutes.
  13. Turn of flame remove lid and rest for 5 minutes.
  14. Remove jars without tipping and place in a draft free place till cool.
  15. Remove bands after 12 hours, label and store in a cool dark place.

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