Zucchini Pickles With Chilies and Garlic

Name: Zucchini Pickles With Chilies and Garlic
Yield: 3 cups
Ingredients: 3 ½ cups white-wine vinegar; 1 ½ cups sugar; 2 teaspoons black peppercorns; 1 ½ tablespoons kosher salt; 6 long red chilies; 10 cloves garlic, peeled and lightly crushed; 4 medium zucchini, trimmed and cut into 2-by- ½-inch sticks

By Molly O’Neill

Published August 26, 1995

Total Time: 10 minutes, plus 4 hours' refrigeration
Rating: (0)
Comments: Read comments

Featured in: The Needy Zucchini

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Ingredients

Yield:Three cups

3 ½ cups white-wine vinegar
1 ½ cups sugar
2 teaspoons black peppercorns
1 ½ tablespoons kosher salt
6 long red chilies
10 cloves garlic, peeled and lightly crushed
4 medium zucchini, trimmed and cut into 2-by- ½-inch sticks

Ingredient Substitution Guide

Preparation

Step 1
In a nonreactive saucepan, stir together the vinegar, sugar, peppercorns, salt, chilies and garlic. Bring to a boil, lower the heat and simmer for 5 minutes. Place the zucchini in a large heatproof container and pour the hot liquid over them. Let stand until cool. Cover tightly and store in the refrigerator for at least 4 hours before usin