These deliciously spiced mock apple rings made with zucchini slices are pickled, flavored with cinnamon sticks, and colored with RedHot candies.
Preparation Time
1 hr 30 mins
Cooking Time
3 hr
Total Time
4 hr 30 mins
Calories
88 Calories
Recipe Instructions
Step 1
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
Step 2
Place zucchini slices into a 1-gallon or larger glass jar or crock. Mix 2 cups water (or the amount needed to cover zucchini) and pickling lime together in a nonreactive bowl. Pour pickling solution over zucchini; it should completely cover zucchini. Cover the jar with plastic wrap and let stand for 24 hours.
Step 3
Drain zucchini slices in a colander in the sink; rinse very well under running water to remove all of the lime. Wash the glass jar thoroughly, then place zucchini back into the jar. Cover with fresh cool water and let stand for 2 to 3 hours.
Step 4
Drain zucchini and rinse again. Place zucchini into a large pot. Stir in 1 cup vinegar, food coloring, and alum. Add enough water to cover zucchini and bring to a boil over medium heat. Reduce the heat to low, then simmer for 2 hours. Drain and discard liquid. Return zucchini to the glass jar.
Step 5
Combine sugar, 3 cups water, remaining 1 cup vinegar, Red Hot candies, and cinnamon sticks in a saucepan over medium heat. Bring to a boil, stirring until sugar and candies dissolve. Pour syrup over zucchini, cover, and let stand for 24 hours.
Step 6
Strain zucchini, reserving the syrup. Bring the syrup to a full rolling boil in a saucepan over medium heat.
Step 7
Meanwhile, sterilize eight half-pint canning jars and lids in boiling water for at least 5 minutes.
Step 8
Pack zucchini slices into the hot, sterilized jars, then pour in hot syrup, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 9
Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered or wood surface, until cool, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
