Spicy Zucchini, Onions and Garlic

These are similar to the yellow squash version of a week or so ago.  But these are MORE spicy!

6 small zucchini, ends trimmed and sliced in 1/4 inch slices

2 T. salt

1 medium yellow onion, thinly sliced

1 Serrano pepper, seeds and membranes removed, very thinly sliced and then chopped

1 medium jalapeno, seeds and members removed, very thinly sliced and then chopped
8 cloves garlic, halved

1 cup white sugar

1 cup vinegar (pickling strength)

1 t. mustard seed

1/2 t. ground turmeric

1/2 t. celery seed
1/2 t. dried red pepper flakes

In a medium bowl, combine zucchini, salt, onion, peppers and garlic.  Stir to combine.  Let sit for 2 hours, stirring occasionally.  Drain the salty liquid from the zucchini mixture and discard.

In a medium saucepan over medium high heat, combine sugar, vinegar and spices.  Bring the mixture to a boil and then pour it over the zucchini, onions and pepper.  Stir to combine and let sit for another 2 hours.

Prepare your canning jars by sterilizing them in boiling water.  Remove from water and carefully spoon the squash, onions and peppers into the jars packing contents tightly.

Place the rings and lids into hot water and keep them simmering while you fill the jars.

When all the jars are filled, bring the brine back to a simmer and let it cook for about 5 minutes.  Carefully pour the brine into the jars leaving 1/4 inch headspace.  

Place lids and rings on to the jars and tighten then "finger tight."  Place in water bath (enough to cover the tops of the jars by at least an inch) and let the water boil for about 25 minutes.  

Carefully remove from the hot water and place in a non-drafty spot to cool and seal.

After a few hours check to make sure jars have sealed.  Refrigerate any which have not and use with a few days.

Canning questions?  Check out THE authority http://www.freshpreserving.com/getting-started