Name: Zucchini and Cherry Pepper Pickles
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: about 4 cups
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

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.
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.

Photograph by Ryan Dausch

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Zucchini and Cherry Pepper Pickles

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