Hot And Spicy Zucchini Pickles

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   ["Trim ends from zucchini and cut into 4 x 1/2 x 1/2"" sticks, or the length that will fit in jars allowing for 1"" headspace, discarding any pieces that are just the interior seed portion.", "In a large non reactive bowl, layer zucchini, ice cubes and salt, using about 1/3 of each layer. Add cold water to cover by about 1"". Place a plate on top to weigh down zucchini. Cover and let stand at a cool room temperature for 3 hours.", "Meanwhile prepare jars, lids and bands.", "In a colander, working in batches, drain zucchini well and set aside.", "In a saucepan, combine sugar, vinegar and 2 cups water. Bring to a boil over medium heat, stirring often until sugar is dissolved. Boil for 1 minute. Reduce heat to low and keep liquid hot.", "Working with one jar at a time, pack zucchini and 1/6 of the hot pepper strips into each prepared jar, leaving 1"" headspace.", "Add 1 bay leaf and 1/2 tsp mustard seeds. Pour in hot pickling liquid, leaving a 1/2"" headspace. Check for air bubbles and adjust headspace if needed by adding more pickling liquid.", "Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude."]

* Per serving · 4 servings · Values may vary.

No additional tips available.