ZUCCHINI PICKLES WITH CHILIES AND GARLIC

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ZUCCHINI PICKLES WITH CHILIES AND GARLIC image

Categories     Vegetable     Side     No-Cook     Picnic     Super Bowl     Vegetarian     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Backyard BBQ     Summer     Kosher     Vegan

Yield 8 pickles

Number Of Ingredients 7

3½ cups white wine vinegar
1½ cups (297 grams) sugar
10 garlic cloves, peeled and lightly crushed
6 long red chilies
2 teaspoons black peppercorns
1½ tablespoons kosher salt
4 medium or 6 small zucchini (794 grams), trimmed and cut into 2 by ½-inch sticks (or crosswise, ½-inch thick)

Steps:

  • Combine all of the ingredients except the zucchini In a nonreactive saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and simmer, uncovered, for 5 minutes. Place the zucchini in a large heatproof container and pour the brine over. Let stand until room temperature. Cover and refrigerate for up to one month.

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