Spicy Mock Apple Rings

Day 1: Prepare the Zucchini: Place zucchini slices in a large glass jar or crock. In a separate nonreactive bowl, combine 2 cups water with pickling lime, ensuring it's well mixed. Pour the lime solution over the zucchini, ensuring complete submersion. Cover with plastic wrap and let sit for 24 hours. (Time: 24 hours)

Day 2: Rinse and Soak: Drain zucchini in a colander and rinse thoroughly under running water to eliminate any remaining lime. Clean the glass jar and return the zucchini. Cover with fresh, cool water and let soak for 2-3 hours. (Time: 2-3 hours)

Day 2 (cont.): Simmer in Vinegar: Drain and rinse the zucchini again. Transfer to a large pot and combine with 1 cup vinegar, red food coloring, and alum. Add enough water to cover the zucchini and bring to a boil over medium heat. Reduce heat and simmer for 2 hours. Drain and discard the liquid, then return the zucchini to the glass jar. (Time: 2 hours)

Day 2 (cont.): Infuse with Syrup: In a medium saucepan, combine sugar, 3 cups water, remaining 1 cup vinegar, cinnamon sticks, and Red Hot candies. Bring to a boil over medium heat, stirring until sugar and candies are fully dissolved. Pour the syrup over the zucchini, cover, and let stand for 24 hours. (Time: 24 hours)

Day 3: Sterilize Jars and Boil Syrup: Strain the zucchini, reserving the syrup. In a small saucepan, bring the syrup to a rolling boil over medium heat. Meanwhile, sterilize 8 (1/2-pint) canning jars and lids by boiling them in water for at least 5 minutes. (Time: 5 minutes)

Day 3 (cont.): Pack and Seal: Pack the zucchini slices into the hot, sterilized jars, then pour in the hot syrup, leaving 1/4 inch of headspace. Use a clean knife or thin spatula to release any trapped air bubbles. Wipe the jar rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly. (Time: 20 minutes)

Day 3 (cont.): Water Bath Process: Place a rack at the bottom of a large stockpot and fill halfway with water. Bring to a boil and carefully lower the jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water, if needed, to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 20 minutes. (Time: 20 minutes)

Day 4: Cool and Check Seals: Remove the jars from the stockpot and place them several inches apart on a cloth-covered or wood surface to cool completely (12-24 hours). Once cooled, press the center of each lid to confirm it doesn't move up or down, indicating a proper seal. Remove the rings and store in a cool, dark place. (Time: 12-24 hours)