Sweet And Spicy Zucchini Pickles
From pat2me 15 years agoIngredients
- 3 small zucchini, well cleaned (about 1 lb) shopping list
- 2 jalapeno peppers, ends trimmed, cut into 1/4 inch wheels (about 1/4 C) shopping list
- Fresno chili peppers, trimmed, cut in 1/4 inch wheels (about 1/4 C) shopping list
- 2 Tbl kosher salt shopping list
- 3 Tbl prepared horseradish shopping list
- 1 to 2 tsp Tabasco sauce shopping list
- 1/4 tsp cayenne pepper shopping list
- 2 tsp coriander seeds shopping list
- 3/4 tsp mustard seeds shopping list
- 1/2 c sugar shopping list
- 1 C white vinegar shopping list
- 1/3 C water shopping list
How to make it
- Cut the ends off the zucchini
- Cut into 1/2 inch rounds
- In a large non-reactive bowl, toss zucchini, peppers and salt
- Cover and refrigerate for 2 hours
- Rinse zucchini and peppers several times and drain well
- Rinse and dry bowl, return vegetables to bowl
- Toss iwth horseradish and Tabasco, and place into I quart container
- In a medium saucepan over high heat, combine cayenne, coriander, mustard, sugar, vinegar and water, stirring occasionally.
- Bring to a boil, stirring to dissolve sugar
- Boil for 1 minute
- Pour hot brine over vegetables
- Let pickles cool to room temperature, about 2 hours
- Cover and refrigerate 1 day to develop flavors; keeps up to a month.
People Who Like This Dish 6
- mommyluvs2cook Santa Fe, TX
- chefmeow Garland, TX
- gobo Groton, CT
- bakermanrooster Wichita, KS
- coffeebean53 Charlotte, NC
- jo_jo_ba Oshawa, CA
- pat2me Nashua, NH
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments