Personal

Car Stuff

Extras

Zucchini Dill Pickles

From: bonappetit.com
Makes 2 quarts

2 pounds small zucchini (preferably about 4 or 8 inches long), trimmed
4 tablespoons coarse sea salt or pickling salt, divided
12 fresh dill sprigs
2 teaspoons yellow or brown mustard seeds
1 teaspoon coriander seeds
1 teaspoon dill seeds
1/4 teaspoon saffron threads
4 garlic cloves, halved
4 red jalapeños or Fresno chiles, split lengthwise
2 1/2 cups white wine vinegar
1/4 cup sugar

If using 4 inch zucchini, halve lengthwise. If using 8 inch zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 Tbsp. salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.

Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.

Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.

Divide hot syrup between jars to cover zucchini, leaving 1/2 inch space on top. Wipe rims, seal, and process in boiling water bath for 10 minutes. Allow at least a week to pickle before eating.