In a pickle...

I love pickles. I put them on sandwiches, mix them into sauces or just sit at my desk crunching on them while I work.
Pickles take a while to make, but I have discovered a few recipes that take about as much time as a simple meal.
When you think of pickles, you usually think of cucumbers, but you can pickle just about any veggie. I've made pickles out of carrots, radishes, peppers, onions and zucchini.
These zucchini pickles are a bit spicy. I think they taste good just by themselves, but they are great on crusty bread with a heavy dose of goat cheese or piled high on a black bean burger.
Put up in the fridge, these pickles will last a few weeks, but they'll never be around that long...
Quick Zucchini Pickles
3 medium zucchini, thinly sliced
 
1 medium white onion, thinly sliced

3 shallots, thinly sliced 
1 1/2 tablespoons of sea salt 
1/4 cup of fresh dill sprigs
1 small fresh red chili pepper, very thinly sliced
1/2 tablespoon yellow mustard seeds
3/4 cup of cider vinegar

3/4 cup of white wine vinegar

1/3 cup of sugar

  • Toss the zucchini, the onion, the shallots, and the salt in a colander and put over a bowl to catch the liquids.
  • Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way.
  • Make sure to get the zucchini as dry as you can.
  • Place in a jar along with the dill, the chili pepper, and the mustard seeds. 
  • Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate.

Popular Posts