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Wash zucchini. Slice off the stem and blossom ends. Cut zucchini into 3- to 4-inch-long spears (about 3/4 inch thick; you should have about 16 cups zucchini spears).
In an extra-large nonmetal bowl layer one-third of the zucchini, one-third of the ice cubes, and one-third of the salt. Repeat layers twice. Weight down mixture with a heavy plate. Allow to stand at room temperature for 3 hours.
Remove any remaining ice from zucchini mixture; transfer zucchini mixture to a colander and drain.
In a 3-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar, the water, sugar, and crushed red pepper. Bring to boiling over medium heat, stirring until sugar dissolves. Boil for 1 minute. Reduce heat to low to keep warm.
Pack zucchini into six hot, sterilized pint canning jars. To each jar, add one of the red chile peppers, one of the green chile peppers, one of the bay leaves, 1 teaspoon of the black peppercorns, and 1/2 teaspoon of the mustard seeds. Pour hot liquid into each jar to cover zucchini, leaving a 1/2-inch headspace. Remove any air bubbles in jars. If necessary, add more of the hot liquid. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.