I’m not really fond of pickles but this zucchini pickle I totally adore. I couldn't not take a bite whenever I opened my fridge. I made this quick pickle mainly because I wanted to make a chicken sandwich and oh my did it work so beautifully with the chicken sandwich.
what you need
1 medium zucchini , thinly sliced
1 cup white wine vinegar
1/2 small red onion, thinly sliced
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seed
1/2 tablespoon + 1 teaspoon salt
1 tablespoon sugar
1 tablespoon mustard seed
1 teaspoon chili flakes (crushed dried chili)
1 teaspoon turmeric powder
Put zucchini, onion and turmeric in a jar or bowl and set aside
Heat vinegar, coriander, sugar, salt and chili flakes over low heat until salt and sugar melts completely. Pour hot mixture over the sliced zucchini and onion. If in a jar, cover and let sit for at least an hr. If in a bowl cover with cling film and set aside until ready to use.
Store leftover pickled zucchini in fridge for up to a month if it lasts that long. Use in sandwich, burgers or salads.