ZUCCHINI AND CHERRY PEPPER PICKLES

Zucchini and Cherry Pepper Pickles image

Provided by Food Network Kitchen

Time 50m

Yield about 4 cups

Number Of Ingredients 12

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

Steps:

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.