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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Cut to look like cucumber spears, zucchini make terrific pickles. Serve them with your favorite burger or sandwich. Ingredients:
2 pounds small zucchini (preferably about 4 or 8 long), trimmed |
4 tablespoons coarse sea salt or pickling salt, divided |
12 fresh dill sprigs |
2 teaspoons yellow or brown mustard seeds |
1 teaspoon coriander seeds |
1 teaspoon dill seeds |
1/4 teaspoon saffron threads |
4 garlic cloves, halved |
4 red jalapeños or fresno chiles, split lengthwise |
2 1/2 cups white wine vinegar |
1/4 cup sugar |
Directions:
1. If using 4 zucchini, halve lengthwise. If using 8 zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
2. Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
3. Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
4. Divide hot syrup between jars to cover zucchini, leaving 1/2 space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.
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