Pickled Zucchini Slices
This unique blend of spices will have your taste buds zinging with these refreshing pickled zucchini slices. Plus the anti inflammatory and gut health benefits of fermented foods are a bonus win!
INGREDIENTS
2 sprigs fresh dill
4 garlic cloves, cut in half
2 tsp peppercorns (1 tsp per jar) 1 tsp coriander seeds (1/2 tsp per jar)
2 tsp crushed red pepper flakes (1 teaspoon per jar)
2 large zucchini, sliced into thin rounds (no more than 1/8 inch thick)
1/2 yellow onion, thinly sliced
1 1/2 cups apple cider vinegar
1 1/2 cups water
1 Tbsp coarse kosher salt
1 Tbsp honey
instructions
1.Sterilize 2 glass pint jars. 2.Divide dill, garlic, peppercorns,
coriander, and crushed red pepper evenly between jars. Drop spices into the bottom of each.
3.Then pack the zucchini and onion into the jars tightly, layering a bit.
4. To make brine, heat a small sauce pan over medium-high heat and add vinegar, water, salt, and honey.
5. Bring to a slight boil, let cool a little, then pour to the top of each jar and tightly cover.
6. *Best if kept in the fridge for 5-6 days before opening.
NOTES
These pickled zucchini slices are the perfect combo of sweet, salty, and spicy!
Eat them alone, on top of a salad, or on a turkey burger.
They last up to 2 months in the fridge!
