Zesty Zucchini Pickles - cooking recipe

Ingredients

10 cups zucchini, 1/4 slices on a diagonal
1 large onion, peeled, halved and sliced
6 red jalapenos, sliced into strips
1/2 cup pickling salt
6 cups white vinegar
4 cups sugar
3 teaspoons mustard seeds
2 teaspoons celery seeds
1 teaspoon dill seed
1 teaspoon lovage seeds (optional)
1 teaspoon garlic powder
1/2 teaspoon chipotle chile, flakes (optional)

Preparation

In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours.
Drain into a colander and rinse well under running cold water.Drain well.
In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour.
Prep your jars I used 6 - 8 ounce jars. And prepare the water bath.
Bring the infused vinegar to a boil.
Add the drained veggies bring to a boil and for 5 minutes.
Pack into jars leaving 1/2 head space.
Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
Wipe rims clean and top with lids and bands. screw to finger tip tight.
Place jars in boiling water bath with at least 1 inch covering the jars.
Bring back to a boil , cover and boil for 15 minutes.
Turn of flame remove lid and rest for 5 minutes.
Remove jars without tipping and place in a draft free place till cool.
Remove bands and store in a cool dark place.