Pickled Squash

🧂 Ingredients

• 9 sprigs fresh cilantro
• 3 large cloves garlic

  halved
• 3 tsp. mixed peppercorns
• 1-1/2 tsp. coriander seeds
• 3 tsp. crushed red pepper flakes
• 1-1/2 lbs. yellow squash and zucchini

  sliced into thin rounds.
• ⅓ c. thinly sliced sweet onion
• 1-1/4 c. apple cider vinegar
• 1-1/4 c. water
• 2 tsp. kosher salt
• 2-1/2 T. honey

Instructions

• 1 In a large glass jar or bowl that holds about 2 quarts, add the cilantro,
  garlic, peppercorns, coriander, red pepper flakes, zucchini, and onion. Set
  aside.
• 2 In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey
  to a boil. Pour hot mixture over contents in the jar, pressing down on the
  vegetables so that brine covers them completely. Let cool on the counter to room
  temperature. Cover and refrigerate for at least 4 hours, or 2 days for maximum
  flavor.

Nutrition Info