Spicy Coriander-Mustard Seed Zucchini Pickles and Jalapeno Rings

adapted from

special equipment needed: glass jar(s) with airtight lid. ladle if you have it. almond milk (or any kind of milk) to cool down with after you eat one of these :)

zucchini jalapeno pickles

1 c water (more may be needed)

1 c white vinegar (more may be needed, some recipes recommend cider vinegar)

2 Tbsp raw sugar (any kind of sugar should do)

1.5 Tbsp kosher salt

1 Tbsp whole black mustard seeds

1 Tbsp whole coriander seeds

2 whole cloves garlic

2 whole chilies, red serrano or similar

3 zucchini, ends discarded, middles cut lengthwise into spears

5 jalapenos, sliced in rings

In a medium saucepan or pot, heat water and vinegar. Add sugar, salt, seeds, garlic, and chilies. Once sugar has dissolved and boil has been reached, add zucchini and jalapeno slices. If liquids don’t cover solids, add water and vinegar in 1:1 ratio (I sometimes need to add another quarter- or half-cup of each).

Turn heat down and simmer for 5 minutes (skip this step if you want crisper pickles). 

Turn off heat, let everything hang out for another 10 min until cool enough to ladle the vegetables, garlic, and peppers into glass jar. If using two smaller jars, try to put a garlic clove and chili in each. Cool for a bit, then add brine until covered or out of brine. Try to get all the seeds into the jars, but don’t be obsessive about trying to get the same amount into each jar.

Cool a little more, then seal lids and pop in fridge. (NOTE: these are NOT shelf-stable pickles. You need to put them in the fridge.). Some people say to eat refrigerator pickles like these within a week, I think they’ll be fine for 2-3 weeks if you can let them last that long. You can whirl the leftover garlic, brine, and serrano into a salad dressing or daal, or put chopped up cabbage and cauliflower cores into the brine and let sit for a few days to one week (INSIDE YOUR FRIDGE) to make a second, milder batch.