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.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Yum, another great hit in the pickling department. Love zucchini and love heat, this has to be a match made in heaven. Thanks for another great post. high 5.
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