photos by kimberley hasselbrink
She writes, "These pickles are a great answer to the annual zucchini conundrum. Infused with dill, a handful of spices and chile flakes in a vinegary brine, they’re not unlike a classic dill pickle in their savory crunch and ability to pucker a face. The heat from the chile is palpable but not overwhelming; those with a taste for face-numbing heat might want to add more chile flakes. Because these are quick pickles (also called refrigerator pickles), they should be stored in the fridge. However, they’ll keep for a long time in there — a couple months, at least. You can also use this brine with any vegetable you’d like. Happy pickling!"
Spicy Zucchini Pickles
1 pound zucchini (or any summer squash)
2 cups white vinegar
1 cup water
4 garlic cloves, lightly smashed
2 tablespoons sea salt
1 tablespoon dill seeds
2 teaspoons red pepper flakes
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
2 cups white vinegar
1 cup water
4 garlic cloves, lightly smashed
2 tablespoons sea salt
1 tablespoon dill seeds
2 teaspoons red pepper flakes
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
"Trim the ends off zucchini and slice lengthwise into quarters.
Bring vinegar, water, salt and spices to a boil. Simmer for five minutes, then remove from heat.
Thoroughly sanitize and rinse the jar you’ll use and keep it filled with hot water until you’re ready to use it.
Pack the zucchini snugly in the jar. Tuck the garlic cloves in. Pour the hot brine over the squash. Let the jar sit, uncovered, until it has cooled, about an hour. Cover and refrigerate. They should keep for a couple of months, if not longer."
Here's the link to this very interesting recipe I might just try this summer. Enjoy!
