Sweet n' Spicy Zucchini Picklessource: Cooking Light, August 2010 issue
serves: makes full 2 Ball jars of pickles
4 cups zucchini, sliced in 1/8" slices
1 cup sweet onions, slivered
3 garlic cloves, thinly sliced
1 cup white vinegar
1/2 cup sugar
3/4 tsp crushed red pepper flakes
1 tsp mustard seeds
3/4 tsp sea salt
Combine vinegar, sugar, red pepper flakes, mustard seeds and salt in a small sauce pan. Bring to a boil. While mixture is coming to a boil combine zucchini, onions, garlic in 2 Ball jars. Pour half the vinegar mixture over the zucchini in each jar. Fill the rest of the way up with water and refrigerate for at least 24 hours before serving.
These pickles are so pretty!
These zucchini pickles don't give off their heat right away, but after chewing for a few seconds you will feel the kick! Then the sweet kicks back in and the flavor that is left in your mouth is fresh and summery.