Pickled Zucchini Spears - Occam’s Razor Gardening, Cooking & Canning

Welcome. Our first canned batch of zucchinis a pretty simple, but use way less turmeric than what I used in this recipe, as in 2 tsp not 2 Tbsp.

Basically, cut your zucchinis in spear lengths not exceeding the size of your canning jar, toss them coarse salt at ¾ Tbsp/lb. Imerse them in icy water, holding them under water with a plate for 2 hrs to draw out the moisture with the ice making them crunchier.

While the zucchinis soak, make the brine with 4 cups of vinegar, 2 cups of sugar & 2 Tsp of turmeric.

Drain and rinse the zucchini, or don’t rinse if you like it salty.

Bring the brine back up to boil and turn off.

Having sanitized the jars at 250 – 275F for min 10 min, stuff the jars and add 1 to 2 cloves of smashed garlic, ½ Tsp of mustard seed & ½ Tsp of peppercorn.

Pour the brine into your jars, leaving ½ in head space and water bath for 10 minutes.

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