Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside. Step 3 Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan.

This homemade Zucchini Relish is sweet, tangy, and packed with zucchini, peppers, and onions, all simmered in a spiced vinegar-sugar brine. It's perfect on burgers, hot dogs, or stirred into potato ...

In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and ...

If any of the jars did not seal, place in the refrigerator, where pickles will keep for about 6 months. To put spices in cheesecloth, cut a square of cheesecloth, about 9 by 9 inches.

Using Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water ...

Pack pickles in jars with dill heads, mustard seed and garlic. Pour brine over leaving 1/2 inch at top Seal and process in hot water bath 15 minutes for pints and 20 minutes for quarts.

In a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until sizzling, about 1 minute. Add the shallots and cook over moderate heat, stirring, until softened ...

Coarsely grate the zucchini. You should have a generous 4 cups. Place the zucchini in a strainer and toss with the salt. Set aside for about 10 minutes, then squeeze out the excess liquid. Set aside.

Arrange 3 large zucchini (about 1½ lb.), sliced into 1"-thick rounds, in a single layer and cook, undisturbed, until deep golden brown underneath, about 5 minutes.