Zesty Zucchini Pickles

• 10 cups zucchini, 1/4 slices on a diagonal
• 1 large onion, peeled, halved and sliced
• 6 red jalapenos, sliced into strips
• 1/2 cup pickling salt
• 6 cups white vinegar
• 4 cups sugar
• 3 teaspoons mustard seeds
• 2 teaspoons celery seeds
• 1 teaspoon dill seed
• 1 teaspoon lovage seeds (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon chipotle chile, flakes (optional)

1. In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours.
2. Drain into a colander and rinse well under running cold water.Drain well.
3. In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour.
4. Prep your jars I used 6 - 8 ounce jars. And prepare the water bath.
5. Bring the infused vinegar to a boil.
6. Add the drained veggies bring to a boil and for 5 minutes.
7. Pack into jars leaving 1/2 head space.
8. Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
9. Wipe rims clean and top with lids and bands. screw to finger tip tight.
10. Place jars in boiling water bath with at least 1 inch covering the jars.
11. Bring back to a boil , cover and boil for 15 minutes.
12. Turn of flame remove lid and rest for 5 minutes.
13. Remove jars without tipping and place in a draft free place till cool.
14. Remove bands and store in a cool dark place.

zucchini, onion, red jalapenos, pickling salt, white vinegar, sugar, mustard seeds, celery seeds, dill, lovage seeds, garlic, chipotle chile

Taken from www.food.com/recipe/zesty-zucchini-pickles-386473 (may not work)