Chunky Mustard Zucchini Pickles

Had a little time this morning, and so decided to make some of these pickles. I made them last year and my brother just went wild over them, so I am definitely making more for us and for him for Christmas. We all agreed that the original recipe had too much sugar and could use a little more kick, so I adapted the recipe in the Ball Complete Book of Home Preserving to be a bit more to our taste.

Chunky Mustard Zucchini Pickles
14 cups seeded peeled zucchini
6 cups chopped onions
1/4 cup pickling salt
1 cup granulated sugar (original recipe called for 3 cups)
4 T low sugar pectin (original recipe called for ClearJel)
1/4 cup dry mustard
1 T ground ginger
1 tsp ground turmeric
1/2 cup water
2 cups white/apple cider vinegar (original recipe called for all white, but I ran out and had to supplement with apple cider vinegar)
1 bell pepper (original recipe called for red, I used green)
1 jalapeño, minced (original recipe didn’t have jalapeño)

1. Peel zucchini, split in half lengthwise, scoop out seeds and cut into chunks. Peel onions and roughly chop.

2. In large stainless steel bowl, combine zucchini and onions. Add salt, mix thoroughly, and let sit 1 hour. Drain.

3. In saucepan, mix sugar, pectin, mustard, ginger, turmeric, water, vinegar and peppers. Mix and bring to boil, stirring constantly. Boil 5 minutes.

4. Fill jars with zucchini and onion mixture, then ladle spice mix over the top. Leave 1/2″ headspace. Remove bubbles, wipe rim, place lid and put in canner.

5. Process 10 minutes at low altitude. I processed 15 minutes, as we are 1500 ft above sea level, and the recipe said to increase by 5 minutes for 1001-3000 ft. Remove to towel-covered countertop and wait for the pings.

6. Remove bands,wash the outside of the jars, label and store. (I “label” by writing on the side of the jar with a thick permanent Sharpie. It is easy to scrub off with a green scrubby when washing, or for more stubborn ones, a Magic Eraser.)

This yielded me 6 pints plus another not quite full pint that I decided not to process and instead just eat. It was very, very good.

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