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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Zucchini makes for great breads, cakes, soups, and more–why not pickles, too? Rice vinegar and ginger add a little Asian flair to this easy pickling recipe. Ingredients:
1 1/2 cups rice vinegar |
2 serrano chilies, halved and seeded (use 1 for milder flavor) |
1 1-inch piece fresh ginger, peeled and cut into thirds |
2 tablespoons sugar |
1 tablespoon kosher salt |
1/2 teaspoon red pepper flakes |
3 medium zucchini, cut into 1/4-inch slices |
Directions:
1. In a medium saucepan, combine the vinegar, 1/2 cup water, chilies, ginger, sugar, and salt. Bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes. Remove from heat. Add the red pepper flakes and let sit for 15 minutes.
2. Place the zucchini in a large bowl. Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally. Zucchini pickles can be kept in the refrigerator for 1 week.
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