SPICY ZUCCHINI QUICK PICKLES

Ingrediente

it whole. While the habanero is hot, the tingling heat it adds to these pickles doesn't set your mouth on fire so much as draw attention to its fruity, floral flavor.

Makes about 3 cups

12 to 14 ounces zucchini (2 small or 1 medium)

¾ teaspoon kosher salt

1 habanero pepper, halved through the stem

1 clove garlic

3 black peppercorns

1 clove

⅔/ cup white wine vinegar

½ teaspoon sugar

Instrucțiuni

Thinly slice the zucchini into rounds about ⅛ inch thick, ideally using a mandoline. Toss with the salt, then transfer to a colander or sieve and allow to drain for at least 30 minutes, and up to an hour. This will draw out water from the vegetable, so be sure to set it over a bowl or in the sink. After that time, the zucchini slices should be pliable and well seasoned. Give the vegetables a gentle squeeze to extract some additional liquid, then pack into 3- to 4-cup jar. Add the haba-

nero, garlic, peppercorns, and clove.

In a tall measuring glass, whisk together the vinegar and sugar until the sugar dissolves. Pour this over the zucchini. Add additional water so the vegetables are just submerged. Seal and place in the refrigerator overnight. Stored in the jar, they'll keep for at least 2 weeks.