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Sweet and Spicy Zucchini Pickles
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Sweet and Spicy Zucchini Pickles
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 10 minutes
Prep Time:
 30 minutes
Cook Method:
 stovetop
Cook Temp:
 high
Directions:
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Two kinds of chili peppers and horseradish give humble zucchini some kick! These pickles would be perfect served alongside grilled steaks, or even burgers.

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.

Recipe courtesy of Hannaford fresh September-October 2008.
1 lb Fresh small zucchini squash
1/4 cup Fresh jalapeno, sliced
1/4 cup Fresno chili peppers, ends trimmed, cut into 1/4" wheels
2 Tbs Kosher salt
3 Tbs Horseradish, prep
2 tsp Tabasco sauce
1/4 tsp Cayenne pepper
2 tsp Coriander seeds
3/4 tsp Mustard seeds
1/2 cup Sugar
1 cup White vinegar
1/3 cup Water


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