Zucchini Pickles With Chilies and Garlic
- Total Time
- 10 minutes, plus 4 hours' refrigeration
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Ingredients
- 3½cups white-wine vinegar
- 1½cups sugar
- 2teaspoons black peppercorns
- 1½tablespoons kosher salt
- 6long red chilies
- 10cloves garlic, peeled and lightly crushed
- 4medium zucchini, trimmed and cut into 2-by- ½-inch sticks
Nutritional analysis per serving (6 servings)
269 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 60 grams carbohydrates; 2 grams dietary fiber; 56 grams sugars; 3 grams protein; 862 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
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