My Zucchini gave me 8 nice sized Zuchs this morning :O). I used 5 to make these pickles and we will eat the other 3 at supper. :O)
Zany Zucchini pickles... Ok so let me tell you why I don't put up the recipe.. Because I did something different in several places than the recipe said to do. I feel comfortable with it but I don't want to suggest any freelancing to anyone else on canning :O).
However this recipe is in the recipe book... "Ball Complete Book of Home Preserving" 400 recipes. I didn't check but would bet its on Amazon.
They are pretty I think :O)... I added a grape leaf to the bottom of every jar, off my vines. Grape leaves have tannin in them and that will help keep anything you pickle firmer. I also added a jalapeno to every jar. This pickle will have a sweet and sour type flavor I would say from tasting the brine. I also used the low temperature pickle hot water bath method. Its approved by the FDA if your wondering. I have been very happy with the results. Firmer pickles and firmer pickled peppers etc. 30 minutes at 180-185 degrees. You do have to stay with your canner and watch it and keep adjusting your flame so you can hold the temp at 180 to 185, but its worth it to get crispier pickled foods :O). I have seen where it says on some places 15 minutes. On this batch I went with the longer time because I altered the prep method a bit from the recipe and did a cold pack on the Zuchs. On regular dills made from cucumbers I usually do the 15 minutes.
7 Pints, plenty for trying out a new recipe.
Blackberries are loaded. I am very excited!