Categories: Burger Toppings
Ingredients
- 2 zucchini, halved and sliced 1/4 inch thick
- 6 small fresh cherry peppers, sliced
- 1 large carrot, sliced
- 1 stalk celery, sliced
- Kosher salt
- 1 1/2 cups rice vinegar
- 1/4 cup sugar
- 5 sprigs thyme
- 4 garlic cloves, halved
- 4 tsp coriander seeds
- 1/2 tsp black peppercorns
- 2 whole cloves
Directions
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Toss the zucchini, cherry peppers, carrot and celery with 1 tbsp. salt in a colander. Let drain 30 minutes, then pat dry with paper towels. Transfer to a bowl.
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Bring 1 1/2 cups water, the vinegar, sugar, 2 tbsp. salt, the thyme sprigs, garlic, coriander seeds, peppercorns, and cloves to a simmer in a medium saucepan and cook 5 minutes. Pour over the zucchini mixture; let cool. Discard the thyme sprigs. Refrigerate overnight or up to 2 weeks.