Hot And Spicy Zucchini Pickles - cooking recipe

Ingredients

4 lbs zucchini, 3 inch spears 3/4 thick (about 16 cups)
4 cups ice, crushed
1/4 cup pickling salt
4 cups white vinegar
1 2/3 cups water
1 1/2 cups sugar
1 - 1 1/2 teaspoon red pepper, crushed
6 small red serrano peppers or 6 small Thai red chili peppers
6 small green serrano chilies or 6 small jalapeno peppers
6 bay leaves
6 teaspoons whole black peppercorns
3 teaspoons mustard seeds

Preparation

In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
Remove any of the remaining ice, and drain zucchini in colander.
In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
Pot hot vinegar mixture into jars, leaving 1/2\" headspace. Remove any bubbles. Wipe rims and add lids.
Process in water bath for 10 minute, start timing once water is boiling.