Spicy Pickled Zucchini Who has leftover zucchini from their garden?This is a delicious way to put it to good use (and it goes on the BLT you will most definitely want to make). Trust me, it’s incredible and worth the time. I was skeptical at first but have made it 3 times in the last week. The onions are to die for as well!
3 medium zucchini, thinly sliced
1 medium white onion, thinly sliced
2 shallots, thinly sliced
2 garlic cloves, peeled and halved
1 1/2 TB sea salt
1/4 C fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tsp red pepper flakes
1/2 TB yellow mustard seeds
1 TB Black peppercorns
3/4 cup cider vinegar
3/4 cup white wine vinegar
1/3 cup sugar
Cut the zucchini into thin slices. Place in jar along with the cloves of garlic. Add remaining ingredients (except dill) in a sauce pan. Set it over medium heat and bring just to a boil. Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Refrigerate for 24 hours.
