Back to Default

Zucchini Pickles with Ginger and Lemongrass

Share your comments

Introduction

When life (or your garden) gives you too many zucchini...make pickles!

Servings: 6 pints

Zucchini Pickles with Ginger and Lemongrass

More Views

  • Zucchini Pickles with Ginger and Lemongrass

Ingredients:

4 Pounds Zucchini, cut into 1/4-inch rounds with the V-Blade Mandoline (I use the wave cutter to mkae them a bit more interesting)
1 Pound Sweet Onions, cut in half lengthwise, then sliced into thin half circles (again with the mandoline)
1/4 Cup Pure Kosher Salt
2 Tablespoons Coriander Seeds
1 Tablespoon Yellow Mustard Seed
2 Teaspoons Ground Chipotle Peppers
3 Stalks Lemongrass
12 Diablo or Thai Chili Peppers, cut in half lengthwise
6 Cups Cider Vinegar (5% acidity)
1/8 Cup Agave Syrup
1 1/2 Teaspoons Turmeric
1 1/2 Teaspoons Dry Mustard
1 Tablespoon Kosher Salt
6 Thin Rounds of Fresh Ginger

Directions:

  • Put zucchini and onions in a large bowl, sprinkle with 1/4 C salt and toss to combine. Cover with a layer of ice cubes and refrigerate overnight.
  • Pick out any unmelted ice cubes, drian the zucchini and onions and rinse under cold running water.
  • Toss zucchini and onions with coriander seeds, mustard seeds and grond chipotle and set aside.
  • Prepare the water canning bath: Wash the jars and sterlize them for 15 minutes in boiling water in the canning bath. Keep them hot in the canning pot, and put the lids in a heatproof bowl.
  • Trim the outer leaves from lemongrass. Cut stalks in half lengthwise.Remove tender portion from center and cut into 6 pieces. Chop remaining lemongrass finely and put in the herb & spice infuser or tie in a square of cheesecloth to make a spice bag.
  • In a non-reactive pot, like the Multi Pot, combine the vinegar, 1 1/2 C water, the herb infuser, the agave syrup, turmeric, mustard powder and 1T salt and bring to a boil. Simmer at least 10 minutes.
  • Ladle water from the canning pot over the lids. Remove the jars from the water and drain on a clean towel.
  • Working quickly, put a slice of ginger, one piece of lemongrass and 2 diablo pepper in each jar. Then pack the zucchini and onions in each jar, not too tightly. Remove the spice bag from the vinegar.  Pour or ladle the hot vinegar mixture into each jar, leaving 1/2" headspace. Use a chopstick to remove the bubbles around the inside of each jar. Wipe the rim of the jar, if necessary, with a damp paper towel. Put a lid and ring on each jar and tighten to finger tight.
  • Return the jars to the water and make sure the water covers the jars by at least an inch. Boil the jars in the water bath for 15 minutes.
  • Remove the jars to a folded towel and do not disturb for 12 hours. Check after 1 hour to see if all the jars have sealed.

- - - - - - - - - - - - - - -