TLC Cooking "Emeril's Pickled Zucchini with Herbs (Video)"

Emeril's Pickled Zucchini with Herbs

INGREDIENTS

2 pounds	fresh, firm squash cut crosswise into 1/4 inch slices (zucchini and/or yellow squash)
2	small onions, thinly sliced
1/4 cup	Kosher salt
water
3 cups	white vinegar
2 cups	sugar
1 tablespoon	mixed peppercorns
2 teaspoons	mustard seed
1 teaspoon	celery seed
1/2 teaspoon	turmeric
8	sprigs lemon thyme* or dill
1	jalapeno, diced

PREPARATION:

Method

Place squash and onion slices in a large nonreactive bowl along with the salt and add enough water to cover by 1 inch. Set aside for 2 hours; drain thoroughly. Place squash and onions in a large nonreactive pot and set aside.
Combine remaining ingredients in a separate pan and bring to a boil. Pour over sliced vegetables and let stand for 2 hours. Prepare canning jars and lids according to manufacturer's directions.
Bring the pot to a boil; reduce heat to a simmer and cook for 5 minutes. Divide vegetables evenly among 3 sterilized pint jars, then cover with enough hot cooking liquid to leave about 1/4 inch of space at the top of each jar. Cover with sterilized lids and bands and then process for 15 minutes in a boiling water canner. Remove and set aside to cool.
*Note: if you are unable to source lemon thyme, you can substitute thyme sprigs and add 1 teaspoon of finely grated lemon zest.

This recipe appears in: Snacks

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