Author Notes
Kirby cucumbers, move over just a bit. Zucchini is taking a turn at becoming a well-loved pickle. The natural sweetness of small zucchini is a great foil for this garlicky chili-spiced brine.
—tw
Ingredients
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3 1/2 cups
white wine vinegar
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1 1/2 cups
sugar
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10
garlic cloves, peeled and lightly crushed
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6
long red chillies
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2 teaspoons
black peppercorns
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1 1/2 tablespoons
kosher salt
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4
medium or 6 small zucchini, trimmed and cut into 2 by ½-inch sticks (or crosswise, ½-inch thick)
Directions
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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.
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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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