If you're a gardener, you may often ask yourself: "what the hell am I going to do with all these freakin zucchinis???" Fret no more b/c I have an easy amazing recipe for Zucchini Pickles, adapted from a recipe I spied in the August 2010 Cooking Light Magazine.
Sweet & Spicy Zucchini Pickles
6 cups zucchini, sliced 1/8" thick (make sure you use skinny zucchinis - not your 10-pounder at the end of the season!)
3-4 shallots, sliced thinly
6 or more cloves garlic, sliced thinly
2-4 red Thai chilis, sliced thinly
2 cups white vinegar
1 cup white sugar
1 1/2 tsp crushed red pepper flakes
2 tsp mustard seeds
2 tsp coarse sea salt
In a medium pot, bring vinegar, sugar, pepper flakes, mustard seeds and salt to a boil; stirring until the sugar is completely dissolved. Meanwhile, arrange all of your zucchini slices, shallots, garlic and chillis equally between 2 500ml snap-seal jars (I don't know what they are called!) Divide the vinegar mixture between the two jars, close up and refrigerate for 24 hours before serving. These will last about 3 weeks in the fridge, but they actually don't last that long!! Sweet & spicy and delicious!!