Spicy Mock Apple Rings

These deliciously spiced mock apple rings made with zucchini slices are pickled, flavored with cinnamon sticks, and colored with Red Hot candies.

• Preparation Time: 1 hr 30 mins
• Cooking Time: 2 hr 45 mins
• Total Time: 4 hr 15 mins
• Calories: 88 Calories

Ingredients

• 5 cups white sugar
• 1 cup distilled white vinegar
• 4 cinnamon sticks
• 3 cups water, or amount to cover
• 1 cup pickling lime (calcium hydroxide)
• 4 cups zucchini, sliced
• 1 fluid ounce bottle of red food coloring
• 0.5 cup cinnamon red hot candies
• 0.75 teaspoon alum

Recipe Instructions

Step 1

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 2

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.

Step 3

Place zucchini slices into a 1-gallon or larger glass jar or crock. Mix together 2 cups water (or the amount needed to cover zucchini) and pickling lime in a nonreactive bowl until well combined. Pour pickling solution over zucchini; it should completely cover zucchini. Cover the jar with plastic wrap and let stand for 24 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 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, cinnamon sticks, and Red Hot candies in a medium 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 syrup. Bring syrup to a full rolling boil in a small saucepan over medium heat.

Step 7

Meanwhile, sterilize 8 (1/2-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 the lids and screw the rings on tightly.

Step 9

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 boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.