Wash jars and lids with hot soapy water and rinse well.
You can also then pour boiling water into the jars to ensure all the soup is out.
Let air dry, or dry with a cloth.
To Prepare The Zucchini:
Wash and dry zucchini.
Slice into ribbons.
Place in a colander, sprinkle with salt, mix with your hands to distribute.
Let sit for 10-15 minutes to drain excess liquid.
DO NOT RINSE (that is why I did not add salt to the brine).
Place zucchini ribbons in a kitchen towel, and squeeze to drain the liquid.
Pack tightly into jars, leaving a bit of room at the top.
To Make The Brine:
Combine vinegar, water, sugar and pickling spice into a small pot.
Bring to a boil, and boil for about 2 minutes (to dissolve the sugar).
Remove from heat, and let cool for a couple of minutes.
Pour over the zucchini ribbons in the jar. (I used a knife to move the zucchini a bit so the brine could get all the way down and around the zucchini.)
Be sure to add some of the pickling spice throughout the jar.
Tap the jar slightly to release any air bubbles. You will likely be able to add a bit more brine to the jar at this point.
Let cool to room temperature, then place in the refrigerator.
Let sit in the fridge for at least 48 hours (the longer the better).
You will likely end up with more brine than you will need. This recipe made 1 jar!
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