Zucchini and Cherry Pepper Pickles

  • Level: Easy
  • Total: 50 min (plus overnight chilling)
  • Active: 20 min
  • Yield: about 4 cups
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Ingredients

2 zucchini, halved and sliced 1/4 inch thick

6 small fresh cherry peppers, sliced

1 large carrot, sliced

1 stalk celery, sliced

Kosher salt

1 1/2 cups rice vinegar

1/4 cup sugar

5 sprigs thyme

4 cloves garlic, halved

4 teaspoons coriander seeds

1/2 teaspoon black peppercorns

2 whole cloves

Directions

  1. Toss the zucchini, cherry peppers, carrot and celery with 1 tablespoon salt in a colander. Let drain 30 minutes, then pat dry with paper towels. Transfer to a bowl.
  2. Bring 1 1/2 cups water, the vinegar, sugar, 2 tablespoons salt, the thyme sprigs, garlic, coriander seeds, peppercorns and cloves to a simmer in a medium saucepan and cook 5 minutes. Pour over the zucchini mixture; let cool. Discard the thyme sprigs. Refrigerate overnight or up to 2 weeks.
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