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)
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.