The most time-consuming part of making these quick pickles just might be going to the store to purchase the spices you don't have on hand. Not so fast! Feel free to omit or add flavorings as you see fit. Other great pickling spices include bay leaves, allspice, sliced ginger, star anise, red pepper flakes, and cloves. You can also add sprigs of fresh herbs such as dill, thyme, or marjoram. These pickles are a great way to top burgers or grilled chicken sandwiches.
Regan Burns Cafiso
|2 medium zucchini, preferably 1 yellow and 1 green||1/2 teaspoon whole mustard seed|
|1 garlic clove, peeled and smashed||1/4 teaspoon whole coriander seed|
|3/4 cup apple-cider vinegar||1/4 teaspoon whole black peppercorns|
|1/2 cup granulated sugar||1/4 teaspoon ground turmeric|
|1/4 cup water||1/8 teaspoon whole fennel seed|
|1 tablespoon coarse kosher salt|
Wash and trim zucchini and slice crosswise 1/8 to 1/4 inches thick. Place zucchini slices and garlic in a medium heat-proof bowl.
Combine vinegar, sugar, water, salt, and spices in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until sugar is dissolved. Remove from heat and pour brine over the zucchini slices. Let sit for 20 minutes, stirring occasionally. Nest a smaller bowl inside the bowl holding the zucchini to press down on the slices and keep them submerged; place in the refrigerator for at least 3 hours. Pickles are best if eaten within 48 hours, but they will keep in the refrigerator up to a week.
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