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Sweet and Spicy Zucchini Pickles
Two kinds of chili peppers and horseradish give humble zucchini some kick! These pickles would be perfect served alongside grilled steaks, or even burgers.
16 oz Fresh small zucchini squash
1/4 cup Fresh jalapeno, sliced
1/4 cup Fresno chili peppers, ends trimmed, cut into 1/4" wheels
2 tablespoon Kosher salt
3 tablespoon Horseradish, prep
2 teaspoon Tabasco sauce
1/4 teaspoon Cayenne pepper
2 teaspoon Coriander seeds
3/4 teaspoon Mustard seeds
1/2 cup Sugar
1 cup White vinegar
1/3 cup Water
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Sweet and Spicy Zucchini Pickles

Sweet and Spicy Zucchini Pickles

Sweet and Spicy Zucchini Pickles
  • Servings:Serves 10
  • Prep Time:30 minutes
  • Cook Time:10 minutes
Note: If you want less heat, discard the seeds from the chili peppers.
1. Cut the ends off the zucchini. Cut each zucchini into 1/2-inch rounds. In a large nonreactive bowl, toss zucchini, jalapenos, and Fresno peppers with salt. Cover and refrigerate for 2 hours. Rinse zucchini and peppers several times and drain well.
2. Rinse and dry bowl, and return vegetables to bowl. Toss with horseradish and Tabasco and place vegetables into a 1-quart container.
3. In a medium saucepan over high heat, combine cayenne, coriander, mustard, sugar, vinegar, and water, stirring occasionally. Bring to a boil, stirring to dissolve sugar. Boil for 1 minute. Pour hot brine over vegetables.
4. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor. Refrigerated pickles will keep for up to 1 month.
Source: Hannaford fresh Magazine, September - October 2008