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Zesty Zucchini Rosemary Pickles




Source of Recipe


Internet


List of Ingredients




3 6 inch zucchini
1 large red or sweet onion
2 tsp pickling salt
2 red bell peppers
2 cups vinegar
2/3 cup sugar
2 tbsp pickling spice in a spice bag or tea ball
1 or 2 jalapeno peppers
3 long sprigs rosemary



Recipe



Wash zucchini thoroughly and cut off ends. Thinly slice zucchini and onion. Mix the zucchini and onion thoroughly with salt and let stand 30 minutes. Rinse and drain. Meanwhile, seed and thinly slice the red peppers. Combine vinegar, sugar, and pickling spice; cover and gently simmer for 5 minutes. Remove spice ball. Add all vegetables immediately (with jalapenos if desired). Stir, cover tightly, remove from heat, and allow to cool. Pack into a clean jar. Blanch the rosemary in boiling water until it turns brilliant green, about 30 seconds; immediately plunge into ice water. With a fork, work the rosemary down the sides of the jar. Refrigerate. Pickles may be used within 24 hours but will retain great flavor and texture for up to 2 months. Yields 4 cups.