Always there is an abundance of zucchini, whether I plant five zucchini or just one. Even after giving away as many as I can, some years I have to get creative with using them all.

We all like pickles, the kids especially, so we have made all kinds of pickles with zucchini. Here is one of my favorite zucchini pickle recipes:

Spicy Zucchini pickles: (This recipe makes four pints.)

• 2 pounds small zucchini
• 1 medium-sized onion
• 2 Tbsp. pickling salt
• About two cups of ice cubes
• 1½ cups apple cider vinegar
• 1½ cups white vinegar
• ½ cup sugar
• 1½ tsp. mustard seed
• 1 tsp. whole pepper corns
• ¼ tsp. ground turmeric
• ¼ tsp. red pepper flakes (more if you like the hot)
• 4-8 garlic cloves (optional)

The USDA says it is no longer necessary to sterilize your jars if you are processing something for 10 minutes or longer. (https://nchfp.uga.edu/publications/nchfp/factsheets/sterilizing.html) However, if you feel the need to do so then sterilize your jars.

Slice the zucchini about an eighth of an inch thick, keeping the slices as uniform as possible. Halve the onion and slice it thin. Put the onions and sliced zucchini in a large bowl and toss with the salt and ice cubes. Refrigerate for at least three hours, but you can leave it for 5-6 hours if you get busy doing something else.

Drain the zucchini and onions in a colander and rinse well.

Bring vinegars, sugar, and spices to a boil. Add zucchini and onions and remove from heat. Place one or two cloves of garlic in each jar then ladle zucchini and onions into jars, leaving ½ inch of head space. Bring liquid to a boil again and fill the jars, leaving ½ inch of head space. Place lids and rings on jars and process in a water bath canner for 15 minutes.

If you prefer not to process the pickles, they can be stored in the refrigerator for up to two months.