Zucchini Spears Recipe

Name: Zucchini Spears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

736

kcal

Calories

165

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Zucchini Spears falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Spears

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