Here is the zucchini pickle recipe I used- alter the sugar to your taste, I always cut it back a little bit.
Pickled Zucchini
this should make enough for four quarts
2 1/2 cups apple cider vinegar
2 1/2 cups distilled white vinegar
1 cup water
3 c sugar
1/4 c salt
1/2 t turmeric powder
Prepare your quart canning jars as usual (clean, sterilize and hold hot), meanwhile, bring the above ingredients to a boil.
Into each jar, place:
1 clove of garlic, peeled
1/2 t each black peppercorns and coriander
a pinch of red pepper
2 allspice berries
Pack in zucchini slices until the jar is almost full to the threads. Have ready a boiling water bath, then fill each with the boiling vinegar mixture, leaving 1/3-1/2" of headspace. If you're paranoid like me, use a pH strip to test the acid content of the liquid- it should be below 4.6. Top with your hot, sterile lids and rings, and process for 12-15 minutes.
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