Recipe

Sweet And Spicy Zucchini Pickles Recipe

Add Step-by-Step Photos	Pat2me / All my dishes 1 year, 2 months ago I made these for the adult kids and they loved them. This recipe and photo is from Hannoford's Fresh magazine. This recipe gives plain old zucchini respectable heat! Cook time includes chill time Must rest at least one day before using. ... More Prep:40m Cook:124m Servings:10	Pat2me
	easyfreshpickles

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Ingredients

3 small zucchini, well cleaned (about 1 lb)

2 jalapeno peppers, ends trimmed, cut into 1/4 inch wheels (about 1/4 C)

Fresno chili peppers, trimmed, cut in 1/4 inch wheels (about 1/4 C)

2 Tbl kosher salt

3 Tbl prepared horseradish

1 to 2 tsp Tabasco sauce

1/4 tsp cayenne pepper

2 tsp coriander seeds

3/4 tsp mustard seeds

1/2 c sugar

1 C white vinegar

1/3 C water

Directions

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.

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Comments

chefmeow 1 year, 2 months ago 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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